Chicken and Apricot Tagine with Saffron Couscous

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Chicken and Apricot Tagine with Saffron Couscous

Chicken and Apricot Tagine with Saffron Couscous

Ah, Morocco! It’s a land of spices, sunshine, and unbelievably rich flavors. I remember spending summers in Morocco as a child, mesmerized by the vibrant markets and the warmth of the people. This tagine, passed down through generations, is a reminder of those days – a little bit of magic, a little bit of warmth, and a whole lot of deliciousness. The key is patience and letting the flavors meld. Don't be afraid to tweak the spices to your liking, because *authentic* Moroccan food is all about personal touch! And, of course, a generous sprinkle of paprika is absolutely essential!

Yields: 6 servings Prep Time: 20 minutes Cook Time: 60-75 minutes

  1. Ingredients:
    • 1.5 lbs Chicken, cut into 1-inch pieces
    • 2 tbsp Olive Oil
    • 1 Large Onion, chopped
    • 3 cloves Garlic, minced
    • 1 inch Ginger, grated
    • 1 tsp Turmeric Powder
    • 1/2 tsp Cinnamon Powder
    • 1/4 tsp Saffron Threads (optional, but *highly* recommended)
    • 1 cup Chicken Broth (low sodium)
    • 1 cup Dried Apricots, halved
    • 1/2 cup Toasted Almonds, slivered
    • 1 tbsp Paprika (sweet, for color)
    • 1 tsp Ras El Hanout (a complex Moroccan spice blend - you can find this at specialty stores or online)
    • Salt and Black Pepper to taste
    • Fresh Cilantro, chopped (for garnish)
    • Fresh Paprika for garnish
  2. For the Couscous:
    • 1 cup Couscous (instant or regular)
    • 1.5 cups Hot Chicken Broth
    • 1 tbsp Olive Oil
    • 1/4 tsp Paprika
    • Pinch of Salt

Instructions:

  1. Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and sauté until translucent, about 5-7 minutes. Add the garlic and ginger and cook for another minute until fragrant.
  2. Brown the Chicken: Add the chicken pieces to the pot and brown on all sides. Don't worry about cooking the chicken through at this point – we want a nice crust.
  3. Spice It Up: Stir in the turmeric, cinnamon, saffron (if using), and Ras El Hanout. Cook for about a minute, stirring constantly, until the spices become fragrant.
  4. Simmer the Tagine: Pour in the chicken broth and bring to a simmer. Add the dried apricots and paprika. Reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the chicken is very tender and falling off the bone.
  5. Prepare the Couscous: While the tagine is simmering, combine the couscous and broth in a saucepan. Cook according to the package instructions, or until the couscous is tender and the broth is absorbed. Stir in the olive oil, paprika, and salt.
  6. Serve: Fluff the couscous with a fork and serve the chicken tagine over a bed of saffron couscous. Garnish with toasted almonds and fresh cilantro. A generous sprinkle of paprika completes the picture!

    Enjoy this taste of Morocco! Let me know what you think. Would you like to explore another Moroccan recipe, perhaps something with lamb?

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