Chickening Out in Marrakesh
Moroccan Chicken Tagine with Carrots, Apricots, and Spiced Couscous
1 hour 40 minutes
Serves 4
DinnerAfrican
Herb's take
This North African classic slow-cooks chicken and carrots with warm spices in a tagine, coaxing out deep flavors and sweet-savory notes. You’ll learn how to bloom spices and layer flavors, and see why Moroccan stews are the ultimate comfort food science project.
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large tagine or Dutch oven over medium heat. Brown chicken thighs on both sides, about 4 minutes per side. Transfer to a plate.
- 02Add onion and carrots to the pot, scraping up any browned bits, and cook until onions are translucent, about 5 minutes.
- 03Stir in garlic and ginger, cooking until fragrant, about 1 minute.
- 04Sprinkle in cumin, coriander, cinnamon, turmeric, paprika, and cayenne. Stir constantly for 1 minute to bloom the spices.
- 05Return the chicken to the pot. Add diced tomatoes, chicken broth, preserved lemon rind, chopped apricots, honey, kosher salt, and black pepper.
- 06Bring to a simmer, cover tightly, and cook on low heat for 1 hour, until chicken is very tender and carrots are sweet and soft.
- 07Remove the lid and simmer uncovered for 10 minutes to thicken the sauce slightly. Stir occasionally.
- 08While the tagine finishes, prepare couscous: Bring 2 cups of water and 1/2 teaspoon salt to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork and fold in butter.
- 09Taste tagine and adjust seasoning with additional salt or lemon if desired. Remove from heat.
- 10To serve, mound couscous on a platter. Arrange chicken and carrots on top, spoon over sauce, and garnish with cilantro, parsley, and toasted almonds.
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