Chicken Tagine with Chickpeas and Apricots

Holy moly peeps, where did the time go? It seems like just weeks ago, I was beating the summer heat with no-bake desserts and simple salads. Now, all I want are warm, filling things, preferably with a side of piping hot tea. It’s not even that cold yet but I’m already working on my “winter padding” (aided by these red velvet cake balls of course).

More so than years past, I feel like 2013 has really gotten away from me – time has raced by, and I’m not too sure what I’ve been doing all year besides being generically “busy” (ok, so maybe that busy included a trip to India and a new job and some awesome things at said job and a half marathon and an awesome 25th bday, Vegas-style).

But with only two months left, I’d like to take a step back. Running (literally) from one experience to the next has left me a bit overwhelmed and unable to take in all the crazy things I’ve done this year, and as I get ready for my latest adventure*, I’m really hoping to slow down and savor every experience, rather than rushing on to the next.

Late fall is a great time to do that, since the cold weather all but begs you to stay in, grab a book and spend a few hours relaxing indoors, preferably with something delicious-smelling on the stove. This Moroccan chicken tagine is perfect in that regard, since it fills your home with aromas of cinnamon, coriander, cumin and apricots, a savory-sweet combination that really should be sold in candle form.

The actual effort required is minimal, but the finished product looks and tastes like you’ve been slaving away for hours. It’d be a great dish to serve at dinner parties (perhaps with a side of Moroccan-spiced carrots?), especially since, like all stews, this tastes better on Day 2, and is therefore also a great make-ahead meal.

While the original recipe recommends serving the chicken tagine with a traditional side of couscous, I had mine with quinoa. And since I can’t throw dinner parties in my closet-sized apartment, I just packed the stew and quinoa for lunch. To make it a bit easier to eat at my desk, I removed the chicken from the bone and shredded it. (I removed the skin before doing this, though you obviously don’t have to.)

It was so delicious that co-workers asked me which restaurant they could order my lunch from. Having my food mistaken for something that could be sold on Seamless? Now you know how good this dish is.

*The fam and I are headed to Peru in mid-November. Sure, we’ll be missing my favorite holiday on Earth, but instead, we’ll be exploring Machu Picchu, the Amazon and much more. I could not be more psyched! It’s a pretty tight schedule, so it will be extra important for me to focus on each moment as it’s happening, rather than worrying about what’s to come.

Chicken Tagine with Chickpeas and Apricots
Adapted from The Kitchn
Serves 4-6

– 1 tablespoon olive oil

– 1-1/2 pounds (4 pieces) chicken thighs

– 1 yellow onion, diced

– 1 carrot, scrubbed and diced

– 2 cloves garlic, minced

– 1-inch piece fresh ginger, peeled and minced

– 1 teaspoon coriander

– 1-1/2 teaspoons cumin

– 1 teaspoon cinnamon

– 1 teaspoon smoked paprika

– 1/2 teaspoon cayenne pepper

– 1 cup low-sodium chicken stock or water

– 1/2 cup dried apricots, roughly chopped

– 1/4 cup cashews, roughly chopped

– 1 15-ounce can (2 cups) chickpeas, drained and rinsed

– salt and pepper, to taste

– 3 cups cooked couscous or quinoa

1) Heat one tablespoon of oil in a Dutch oven (at least 4 quarts) or tagine over medium-high heat until the oil shimmers. Sprinkle the chicken with salt and pepper, and place the pieces in the pot, skin-side down. Sear for 5-8 minutes, flipping once, until both sides are golden brown. Remove to a clean plate.

2) Pour off all but one teaspoon of oil and return the pan to medium heat. Sauté the onions and carrots with a half-teaspoon of salt until softened and beginning to brown, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Sprinkle the ginger and spices over top and cook until fragrant, another minute.

3) Stir the chicken stock and apricots in, scraping up any seared bits that might be stuck to the bottom of the pan. Nestle the chicken pieces into the pan; try to fit them in a single layer.

4) Bring the liquid to a boil, then reduce the heat to low. Cover the pan and cook for 50-60 minutes. The tagine is ready when a fork pieces the chicken and its juices run clear. (You may want to poke all four pieces to ensure the chicken has cooked through evenly.)

5) Transfer the cooked chicken to a clean plate and tent with foil. Add the cashews and chickpeas to the pan with the apricot-carrot stew, and increase the heat to medium-high. Bring the stew to a rapid simmer and cook until it has thickened slightly. Taste the sauce and add salt and pepper as necessary.

6) To serve, spread a layer of cooked couscous (or quinoa) and arrange the chicken pieces on top. Ladle the stew over top, making sure the chicken pieces each get a good coating. Sprinkle with cilantro (if desired) and serve.