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Try SavoraMoroccan Chicken Tagine with Anise and Apricots
Transport your taste buds to Morocco with this aromatic and flavorful chicken tagine. Tender chicken thighs are slow-cooked with sweet dried apricots, fragrant star anise, and a blend of warming spices, creating a dish that's both comforting and exotic. Perfect for a cozy dinner, this tagine is a delightful journey for the senses.
Ingredients
- bone-in, skin-on Chicken thighs4
- Olive oil2 tablespoons
- medium, chopped Yellow onion1
- cloves, minced Garlic3
- tablespoon, grated Fresh ginger1
- Ground cumin1 teaspoon
- Ground coriander1 teaspoon
- Turmeric powder0.5 teaspoon
- Sweet paprika0.5 teaspoon
- Ground cinnamon0.25 teaspoon
- Star anise pods2
- cup, halved Dried apricots0.5
- ounces, undrained Canned diced tomatoes14.5
- Chicken broth1 cup
- Honey1 tablespoon
- teaspoon, or to taste Salt0.5
- teaspoon, or to taste Black pepper0.25
- cup, chopped, for garnish Fresh cilantro or parsley0.25
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Learn MoreMethod
Pat the chicken thighs dry with paper towels and season generously with salt and black pepper.
Heat olive oil in a large tagine or Dutch oven over medium-high heat. Brown the chicken thighs, skin-side down first, for 5-7 minutes per side until golden. Remove chicken from the pot and set aside.
Reduce heat to medium. Add the chopped onion to the pot and cook for 5-7 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Stir in the ground cumin, ground coriander, turmeric, sweet paprika, and ground cinnamon. Add the star anise pods. Cook for 1 minute, stirring constantly, until the spices are fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the diced tomatoes (with their juice), dried apricots, and honey. Bring the mixture to a gentle simmer.
Return the browned chicken thighs to the pot, nestling them into the sauce. Ensure the chicken is partially submerged. Bring back to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the chicken is very tender and cooked through.
Carefully remove the star anise pods before serving. Taste the sauce and adjust seasoning with more salt and pepper if needed.
Garnish with fresh chopped cilantro or parsley and serve hot, perhaps with couscous or rice.
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