Hamdi Saidani This Jamie Oliver Apricots Chicken Tagine is one of the best Apricots Chicken casserole recipes ever! This dish is made with ground cinnamon, ground ginger, turmeric, black pepper, olive oil, chicken, red onion, garlic, cilantro, parsley, honey, and dried Turkish apricots. The sweet taste of apricots combined with the savory chicken will make this casserole irresistibly delicious.
Serve this Apricots Chicken Tagine with potatoes, peas, or preserved lemon for a well-rounded and satisfying meal.
Apricots Chicken Tagine Ingredients
- ½ cup dried apricots, separated into halves
- 1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
- teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- 1¼ teaspoons salt
- 3 tablespoons plus ¼ cup olive oil
- 1 tablespoon unsalted butter
- 1 medium red onion, halved, then sliced 1/4 inch thick
- 4 garlic cloves, finely chopped
- 5 sprigs fresh cilantro
- 5 sprigs fresh flat-leaf parsley
- 1½ cups water
- 2 tablespoons mild honey
- 1 (3-inch) cinnamon stick
- ⅓ cup whole blanched almonds
How To Make Apricots Chicken Tagine
- Prepare the Chicken: Mix ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Coat the chicken pieces well.
- Brown the Chicken: Heat butter and 1 tablespoon oil in a tagine or skillet. Brown the chicken on both sides for 8 to 12 minutes. Set aside.
- Cook the Onions: In the same tagine, add onion and remaining ¼ teaspoon salt. Cook until soft, about 8 minutes. Add garlic and cook for another 3 minutes.
- Simmer the Chicken: Tie cilantro and parsley together and add to the tagine along with ½ cup water and the chicken. Cover and simmer for 30 minutes.
- Prepare Apricots and Almonds: While the chicken is cooking, boil honey, remaining water, cinnamon stick, and apricots in a separate pan. Reduce to a glaze. In another skillet, toast almonds until golden. Add the apricot mixture to the tagine 10 minutes before the chicken is done. Serve with toasted almonds on top.
What To Serve With Apricots Chicken Tagine
The best side dishes to serve with Apricots Chicken Tagine are potatoes, peas, preserved lemon, carrots, fennel, green beans, and fava beans. It also goes well with Taktouka (Green Pepper and Tomato Salad) or Libyan Sharmoula (Tomato and Cucumber Salad) for a healthy dinner.
How To Store Leftovers
- In the Fridge: Apricots Chicken Tagine can last in the fridge for up to 3-4 days. Make sure to store it in an airtight container to keep it fresh.
- In the Freezer: You can freeze the Apricots Chicken Tagine in a freezer-safe container for up to 2-3 months. Thaw it in the fridge before reheating.
How To Reheat Leftovers
To reheat the leftovers, you can use a microwave for quick reheating or place them in a preheated oven at 350°F (175°C) for about 10-15 minutes.
If you’re using a stovetop, place the leftovers in a pan and heat over medium heat until warmed through.
Try More Jamie Oliver Recipes:
- Jamie Oliver Marrow Soup
- Jamie Oliver Marrow Chutney
- Coronation Chicken
- Jamie Oliver Chicken Fricassee
- Satay Chicken Skewers
Jamie Oliver Apricots Chicken Tagine
Description
This Jamie Oliver Apricots Chicken Tagine is one of the best Apricots Chicken casserole recipes ever! This dish is made with ground cinnamon, ground ginger, turmeric, black pepper, olive oil, chicken, red onion, garlic, cilantro, parsley, honey, and dried Turkish apricots. The sweet taste of apricots combined with the savory chicken will make this casserole irresistibly delicious.
Serve this Apricots Chicken Tagine with potatoes, peas, or preserved lemon for a well-rounded and satisfying meal.
Jamie Oliver Apricots Chicken Tagine Ingredients
How To Make Jamie Oliver Apricots Chicken Tagine
- Mix ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Coat the chicken pieces well.
- Heat butter and 1 tablespoon oil in a tagine or skillet. Brown the chicken on both sides for 8 to 12 minutes. Set aside.
- In the same tagine, add onion and remaining ¼ teaspoon salt. Cook until soft, about 8 minutes. Add garlic and cook for another 3 minutes.
- Tie cilantro and parsley together and add to the tagine along with ½ cup water and the chicken. Cover and simmer for 30 minutes.
- While the chicken is cooking, boil honey, remaining water, cinnamon stick, and apricots in a separate pan. Reduce to a glaze. In another skillet, toast almonds until golden. Add the apricot mixture to the tagine 10 minutes before the chicken is done. Serve with toasted almonds on top.
