Recipe courtesy of Bobby Flay
Chicken and Chickpea Tagine with Apricots and Harissa Sauce
Total:
50 min
Active:
5 min
Yield:
4 servings
Level:
Intermediate
Total:
50 min
Active:
5 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 2 tablespoons canola oil
  • 8 chicken thighs
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion, peeled, halved, and thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon ras al-hanut*
  • Large pinch saffron, soaked in 1/4 cup warm water
  • 1 cinnamon stick
  • 1 1/2 cups canned diced tomatoes, drained (15-ounce can)
  • 1 1/2 cups canned chickpeas, rinsed and drained (15-ounce can)
  • 3/4 cup dried apricots, sliced into half moons
  • Harissa Sauce, recipe follows
  • Chopped flat-leaf parsley, for garnish
  • Chopped fresh cilantro leaves, for garnish
Harissa Sauce:
  • 1/2 cup creme fraiche
  • 1 tablespoon harissa**
  • Salt

Directions

Preheat oven to 400 degrees F.

Heat canola oil in a large Dutch oven or a tagine over high heat. Season chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed; cook until golden brown. Turn the thighs over and cook for 2 minutes longer. Remove chicken to a plate.

Remove all but 2 tablespoons of the oil from the pan then add the olive oil and heat over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the ras al-hanut and cook another 30 seconds. Add the saffron with the soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to a simmer. Nestle the chicken into the mixture and bring to a simmer. Cover and cook on the stovetop or in the oven for 35 to 40 minutes or until the chicken is tender. Do not remove the lid to check on the chicken until this time. Garnish each serving with a dollop of Harissa Sauce, parsley and cilantro.

Harissa Sauce:

Whisk all ingredients together in a small bowl and let stand at least 30 minutes in the refrigerator before serving.

Cook's Note

*Ras al-hanut is a mixture of many different spices used in Moroccan cooking. It is available at spice markets or online. **Harissa is a fiery paste of chiles, garlic, and spices. It is available at specialty markets.

IDEAS YOU'LL LOVE

Chicken Shumai

Recipe courtesy of Bill Hurren

Crispy-Skin Hoisin BBQ Chicken

Recipe courtesy of Jerome Ray Ronquillo

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c