Moroccan Tagine Chicken with Apricots & Chickpeas
I have to tell you that I had one of the best home cooked meals ever yesterday! I like to think I’m a pretty decent cook, but I absolutely love when I am surprised by a dish, and even more when my kids are thrilled with it. While I like to try new things, I don’t venture into many cuisines outside of American, Italian, Mexican and occasionally Asian (with a simple stirfry). I just wasn’t sure of myself with other cuisines, but boy oh boy have I found a new favorite dish – Moroccan Tagine Chicken with Apricots & Chickpeas.
This Moroccan Tagine Chicken is not one of those 15-30 minute meals, but one of those comforting, slow cooked meals that gives the impression that a lot of time was spent on it. I owe many thanks to Saffron Road Food because without the opportunity to try their fabulous simmer sauces, I never would have tried such a dish. I had never made anything Moroccan before, but really wanted to try and be adventurous. I am over the moon with how well it turned out. This meal really isn’t difficult to create, and most of the time is spent in the oven, which gives you freedom to set the table, clean up the kitchen, play a game, etc.
I truly hope you give this dish a try and let me know what you think! I used the Moroccan Tagine Simmer Sauce, which is a tad spicy, but not so much that it bothered my kids. Absolutely great flavor, and super tender chicken! Do not let the apricots and dates scare you, or your kids. My kids didn’t even notice them!! After you look the recipe over, be sure to enter my Saffron Road giveaway (at the bottom of this post) where the winner will get to try each of the Saffron Road Simmer Sauces for free!
- 1 Tbs+ Olive oil
- 3 pounds chicken drumsticks and/or thighs
- 1 red onion, diced
- ½ cup carrot, peeled and diced
- ½ tsp salt
- 2 cloves garlic, minced
- Moroccan Tagine Simmer Sauce from Saffron Road
- ½ cup dried apricots, chopped
- ½ cup dates, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- salt and pepper
- Lightly salt and pepper chicken pieces.
- Place dutch oven on the stove and heat 1 Tbs olive oil on medium-high. When warm, add chicken pieces and sear on both sides. Give each side about 4 minutes, or until lightly golden. Meat does not need to be cooked all the way through. If pieces do not fit all at once, sear them in groups, but make sure you have just enough oil in the bottom of the dutch oven for each group.
- When chicken is seared, remove to a clean dish, leaving just a tad of olive oil left in the pan.
- In dutch oven, saute onion and carrots with the teaspoon of salt. Cook until veggies are soft, and start to brown – about 10 minutes. Add garlic and stir for about 30 seconds.
- Add the Moroccan Tagine Simmer Sauce to the cooked vegetables and stir, until heated through, and slightly bubbly.
- Stir in the apricots and dates.
- Carefully fit all chicken pieces back in the dutch oven, on top of the sauce. No need to ladle the sauce over the chicken until after cooking.
- Place dutch oven in the oven and bake for 50 minutes at 350°.
- Remove dutch oven from the oven and carefully pull the chicken out onto a plate, using tongs.
- Stir chickpeas into the sauce, over medium heat. When sure that the chickpeas are heated through, and fully incorporated, remove dutch oven from heat.
- Serve chicken atop prepared couscous (I like to prepare mine in chicken broth), and spoon the sauce over the top of the chicken and couscous.
I received a promotional item to facilitate my post. All opinions expressed are my own.