Chicken Tagine with Apricots, Almonds & Chickpeas
- Olive oil
- 3 pounds chicken legs and thighs (about 4 each)
- 1 yellow onion, diced
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- 1-inch piece ginger root, peeled and minced
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 cup chicken stock
- 1 cup dried couscous
- 1/2 cup dried apricots, roughly chopped
- 1 tablespoon honey
- 1/4 cup almonds, roughly chopped
- 2 cups (1 15-oz can) chickpeas, drained and rinsed
- 2 tablespoons cilantro, optional, for serving
- Produce
- Almonds (1/4 cup)
- Carrot (1)
- Chickpeas (2 cups)
- Coriander (7 teaspoon)
- Cumin (1 teaspoon)
- Dried apricots (1/2 cup)
- Garlic (2 cloves)
- Ginger, root (1 1-inch piece)
- Yellow onion (1)
- Meat
- Chicken legs and thighs (3 pounds)
- Canned Goods
- Chicken stock (1 cup)
- Cooking & Baking
- Cinnamon (1 teaspoon)
- Honey (1 tablespoon)
- Olive oil (1)
- Pasta & Grains
- Couscous, dried (1 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published August 20, 2012 (6 months ago).
89 people saved this recipe.
