Chicken Tagine with Olives & Apricots
Take your guests on a trip to North Africa with this one-pot chicken tagine flavored with Moroccan harissa and ras el hanout spice blend. In just one hour, you will have a flavorful dish that will taste like it took hours to cook. Plus it's easy to make ahead of time so you can enjoy the party!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Serves 3 - 4
- 3 tablespoons mild extra virgin olive oil, such as Bondolio
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 small white onion, finely chopped
- 2 garlic cloves, minced
- 2 teaspoons Ras el Hanout from New York Shuk
- 1 cup Strained Passata di Pomodori Tomatoes from Masseria Mirogallo
- 3/4 cup water, plus a little extra if needed
- 2 tablespoons Signature Harissa from New York Shuk
- 2 tablespoons Salt-Preserved Meyer Lemon from INNA Jam, rinsed and finely chopped
- 1/2 cup dry-cured black olives, pitted
- 1/2 cup Dried Blenheim Apricots, halved
Heat olive oil in a large skillet over medium high heat. Season the chicken pieces with salt and pepper. Add chicken to the skillet and brown on all sides. Remove the chicken from pan and set aside.
In the same pan, over medium heat, add the onions and garlic and sauté until soft and translucent, about 3-4 minutes. Add ras el hanout and continue cooking for another 30 seconds until spices start to toast and become fragrant. Stir in the remaining ingredients and reserved chicken. Bring to a boil, cover and turn heat down to low. Simmer for 25-30 minutes, stirring occasionally, until chicken is cooked through and tender. If sauce is too thick, thin with a little extra water.
Serve on a bed of couscous with more harissa on the side for those who like a little extra heat.