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Goldkeys Recipes	Moroccan Apricot Chicken Tagine	Share
Description:	This meal is bursting with different and compatible flavors. The meat is fall-off-the-bone tender, even though I used boneless thighs. I cooked the meal for 60 minutes but if you like a firmer chicken, you can use less time. The pan still had a lot of liquid when it came out of the oven, but a 15-minute rest thickened the sauce very nicely. It goes great with couscous, but rice should also work well.

Cook: Steven Goldsmith Servings:   3    Calories Total Fat Sat. Fat Trans Fat Poly Fat Mono Fat. Cholesterol Sodium Total Carbs Diet. Fiber Sugars Add Sugars Protein Vitamin A Vitamin B6 Vitamin B12 Vitamin C Vitamin D Vitamin E Vitamin K Calcium Iron Potassium Thiamin Riboflavin Niacin Phosphorus Magnesium Zinc Folate : Calories: 2,650 Per Serving: 883   Source:   Friends & Family Erin B.

Preparation:   0:50 Cook Time:   2:15 Total Time:   3:05

Edit Recipe Images Serve with remaining mint garnish.

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Ingredients

Stew Portion:
	Ingredient, Type	Amt	Unit	Calories Total Fat Sat. Fat Trans Fat Poly Fat Mono Fat. Cholesterol Sodium Total Carbs Diet. Fiber Sugars Add Sugars Protein Vitamin A Vitamin B6 Vitamin B12 Vitamin C Vitamin D Vitamin E Vitamin K Calcium Iron Potassium Thiamin Riboflavin Niacin Phosphorus Magnesium Zinc Folate	Calories	Grams	Note
1	Garlic	2.0		clove	8.9	6
2	Ginger Root, Fresh	1 1/2		tbl	7.2	9
3	Onion, Yellow, Large	1.0		item	110	250	Yellow halved and thinly sliced lengthwise
4	Apricots, Dried	2/3		cup	267	107
5	Chicken Thighs, Boneless, Skinless	1 1/2		lb	960	672
6	Oil, Extra Virgin Olive	1.0		tbl	120	15
7	Nuts, Pine	2.0		tbl	105	15
8	Salt, Kosher	1.0		tsp		2
9	Harissa, Organic	2.0		tsp	15	4	Divided
10	Cumin, Ground	2.0		tsp	16	4	Divided
11	Tumeric, Ground	1.0		tsp	9.4	3
12	Cinnamon	2.0		tsp	13	5	Divided
13	Carrot, Medium	4.0		item	64	184
14	Raisins, California Golden	1/4		cup	120	40
15	Broth, Chicken	1 1/2		cup	7.5	360
16	Honey	2.0		tbl	120	42
17	Tomato Paste	2.0		tbl	35	33
18	Lemon Juice	2.0		fl oz		60
19	Mint, Fresh	1/4		cup	2.7	6
Stew Total:				1,980	1,817
Side Portion:
	Ingredient, Type	Amt	Unit	Calories Total Fat Sat. Fat Trans Fat Poly Fat Mono Fat. Cholesterol Sodium Total Carbs Diet. Fiber Sugars Add Sugars Protein Vitamin A Vitamin B6 Vitamin B12 Vitamin C Vitamin D Vitamin E Vitamin K Calcium Iron Potassium Thiamin Riboflavin Niacin Phosphorus Magnesium Zinc Folate	Calories	Grams	Note
1	Couscous, Tri-color Pearl	1.0		cup	630	168
2	Oil, Extra Virgin Olive	1.0		tsp	40	5
Side Total:				670	173
Recipe Total:				2,650	1,990

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Directions

			Directions:
	1	Mince Garlic. Grate Ginger. Chop Onion.
	2	Trim fat from Chicken Thighs.
	3	Heat a small skillet over medium-low heat. Toss in the Pine Nuts and toast, stirring frequently, until they are golden brown and smell nutty. Remove from heat and set aside.
	4	Combine 1 tsp each Kosher Salt,Organic Harissa,Ground Cumin,Ground Tumeric,Cinnamon in a small bowl.
	5	Use your hands to rub spice mixture all over chicken.
	6	Heat Olive Oil in bottom of cast iron tagine or a cast iron skillet over medium heat. Do not place ceramic bottom on stove.
	7	Add Chicken Thighs and cook until lightly browned on all sides; about 3-4 minutes per side. Remove to a plate and set aside.
	8	Preheat oven to 325°.
	9	Add Onion and cook on medium heat. Stir occasionally until just about to brown, about 10 minutes.
	10	Add Garlic,Ginger and sauté for 2 minutes. Transfer the prepared onions to a bowl and set aside.
	11	Arrange browned chicken to bottom of tagine.
	12	Layer in order on top of chicken: Medium Carrot, California Golden Raisins, Dried Apricots and prepared onion mixture.
	13	In a medium bowl, combine 1 tsp each Organic Harissa,Ground Cumin,Cinnamon. Whisk in Chicken Broth,Honey,Tomato Paste,Lemon Juice. Pour broth mixture evenly over top of chicken mountain.
	14	Bake in oven at 325° for 35 to 60 minutes, until chicken is very tender.
	15	Remove tagine from oven.
	16	Remove lid, fold in half of Fresh Mint & allow to cool for 15 min so the mint infuses in the dish & juices thicken.
	17	Garnish with remaining Fresh Mint and toasted Pine Nuts.
	18	Serve with warm bread or Couscous. Use Olive Oil, to keep Couscous soft until serving.

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