• 58 Ratings

You can also make the tagine with an equal weight of chicken thighs and drumsticks (or all thighs).



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

For instructions on how to cut a chicken, go to marthastewart.com/how-to-cut-a-chicken

Cook's Notes

Spanish saffron, by La Mancha, $45 for 0.5 oz., almagourmet.com.

Cook's Notes

Traditional harissa spread, by Les Moulins Mahjoub, $9.50 for 6.5 oz., zabars.com.


58 Ratings
  • 5 star values: 12
  • 4 star values: 16
  • 3 star values: 22
  • 2 star values: 5
  • 1 star values: 3