Chicken Tagine with Almonds, Apricots, and Olives
You can also make the tagine with an equal weight of chicken thighs and drumsticks (or all thighs).
- 3/4 cup dried apricots, preferably Turkish
- 2/3 cup fresh orange juice (from 3 to 4 oranges)
- 1 whole chicken (about 3 1/2 pounds), cut into 10 pieces
- Coarse salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 small red onion, halved and thinly sliced
- 2 cloves garlic, halved lengthwise
- 5 medium carrots, cut on the bias into 3-inch pieces
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon ground cinnamon
- 2 cups low-sodium chicken broth
- Pinch of saffron threads
- 3/4 cup raw almonds
- 1/2 cup green olives, pitted
- 1/2 cup lightly packed cilantro sprigs
- Steamed couscous, preferably whole wheat
In a small saucepan, bring apricots and orange juice to a simmer over medium-high heat. Remove from heat; let cool.
Season chicken with salt and pepper. Heat a braiser pan or deep straight-sided skillet over medium-high heat; add oil and swirl to coat bottom. Cook half of chicken, flipping once, until browned, 8 to 10 minutes. Transfer to a plate. Cook remaining chicken; transfer to plate.
Pour off all but 1 tablespoon fat. Reduce heat to medium; add onion, garlic, and carrots. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in ginger and cinnamon and cook, stirring, until fragrant, about 30 seconds.
Stir in broth and saffron, scraping up browned bits from bottom of pan. Return chicken and accumulated juices to pan. Drain apricots; add to pan with almonds and olives. Bring to a boil, then reduce heat and simmer, partially covered, until a thermometer inserted in thickest part of chicken breast (without touching bone) reads 165 degrees, 30 to 35 minutes. Remove from heat; stir in cilantro. Serve with couscous and harissa.