Do I need a tagine to make chicken tagine?

Instead of the traditional Morrocan clay tagine, you can use a Dutch oven, braiser, casserole dish with a lid, or any other oven-safe, heavy-bottomed cooking vessel with a lid.

Can you use a crock pot instead of a tagine?

A crock pot may work instead of a tagine, though the recipe will need to be adapted and the cooking time will vary depending on your model. For this recipe, brown the chicken and sautee the onions as described on top of the stove, then add everything to the crock pot as you would normally. My best guess would be to cook for about 6 hours on low or 3 hours on high, though I haven't tried it myself and can't guarantee success.

What's the difference between a tagine and a stew?

A tagine is cooked in the oven in a vessel that traps heat and allows for steaming, while a stew is most often simmered on top of the stove. Tagines have flavors from North Africa and Morocco with sweet and savory ingredients, while stews usually use woody herbs and are strictly savory.

Apricot and Chicken Tagine

Description

In this chicken tagine recipe, tender chicken thighs are slowly simmered in a stew with dried apricots, honey, and a mix of sweet and savory spices. It's served with barley and topped with crunchy almonds and fresh cilantro.

Ingredients

Units Scale

2 pounds chicken thighs
1 1/2 teaspoons paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 onion, chopped
2 cloves garlic
6 ounces or 1 cup dried apricots
1/2 cup almonds
1/2 cup (about 1/2 bunch) cilantro or parsley
3 tablespoons butter
1 tablespoon fresh minced ginger
1 teaspoon ground turmeric
3 cups chicken or vegetable broth
1 cup barley
1 cinnamon stick
2 tablespoons honey
1 lemon, juiced

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Instructions

Prep the ingredients. Preheat the oven to 375°F (190°C). Toss the chicken thighs with the paprika, salt, and pepper in a large bowl until well coated. Chop the onion, garlic, apricots, almonds, and herbs.
Brown the chicken: Melt 2 tablespoons of butter in a Dutch oven or other heavy-bottomed pot over medium-high heat. Add the chicken thighs and sear until lightly browned on both sides, about 2–3 minutes per side. Remove the chicken and set aside.
Cook the onions: Melt the remaining 1 tablespoon of butter in the same pot. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened. Add the garlic, ginger, and turmeric and cook for another minute.
Add barley and broth: Stir in the barley and pour in the chicken broth. Scrape up any browned bits from the bottom of the pot to incorporate flavor.
Combine ingredients: Add the the cinnamon stick, apricots, and honey. Stir gently to distribute the ingredients. Then place the browned chicken thighs on top of everything.
Cook: Cover the pot with a lid and transfer it to the oven. Cook for 40 minutes, then remove the cover, sprinkle over the almonds, and continue cooking with the lid off for another 10 minutes or until the chicken is tender and the barley is cooked through.
Finish with lemon and herbs: Remove the pot from the oven, squeeze the lemon juice over the chicken, and sprinkle with the parsley or cilantro. Taste and add more salt, if needed.
Serve straight from the pot for an easy, flavorful one-pot meal.

Notes

You can try this recipe with chicken breasts, but thighs will be the most tender.

Use a pot or Dutch oven with a tight-fitting lid to keep the moisture in the pot and help the food steam.

If using a homemade broth or stock without added salt, add up to 1/2 teaspoon kosher salt to the pan with the broth.

Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Category: Main Dish
Method: Roasting
Cuisine: Moroccan