Apricot Chicken Tagine with Couscous

Servings: 4 · Prep: 15 min · Cook: 55 min · Total: 70 min

Ingredients

• 1 1/2 pounds Boneless skinless chicken thighs
• 3/4 cup Dried apricots
• 1 1/2 cups Canned chickpeas
• 1 each Yellow onion
• 1 tablespoon Fresh ginger
• 2 teaspoons Ground cumin
• 1/2 teaspoon Ground cinnamon
• 1 1/4 cups Quick-cooking Moroccan couscous
• 3 tablespoons Olive oil
• 3 1/4 cups Low-sodium chicken broth
• 1 1/4 teaspoons Fine sea salt
• 2 tablespoons Lemon juice

Equipment

Measuring Cups; Measuring Spoons; Knife; Cutting Board; Colander; Tongs; Fork; Instant-read thermometer; Wooden spoon; Large plate; 2-quart saucepan with lid; 5-quart Dutch oven with lid; measuring cups; measuring spoons; knife; cutting board; colander; tongs; fork; instant-read thermometer; wooden spoon; large plate; 5-quart dutch oven with lid

Steps

1. Prepare the produce and chickpeas. Wash your hands with soap and water for 20 seconds. Rinse the onion and ginger under running water and dry before peeling and cutting. Prepare the onion and ginger, halve the apricots, and drain, rinse and measure the chickpeas.
   • 1 Each onion — peeled and diced
   • 1 tablespoon ginger — peeled and finely minced
   • 3/4 cup apricots — halved
   • 1 1/2 cups chickpeas — drained and rinsed
2. Prepare and season the chicken. Pat the chicken dry with paper towels without rinsing it. Leave the thighs whole and season evenly with the measured 3/4 teaspoon salt. Wash your hands and clean surfaces and utensils that touched the raw chicken before using them for other ingredients.
   • 1 1/2 pounds chicken thighs
   • 3/4 teaspoon salt

   Do not rinse raw chicken; wash hands and clean surfaces and utensils that touched it before using them for other ingredients.

3. Brown the chicken. Heat 2 tablespoons olive oil in the Dutch oven over medium-high heat. Brown the chicken in two batches, cooking for about 3 minutes per side. Transfer each batch to the plate; the chicken will finish cooking in the braise.
   • 2 tablespoons olive oil
   • 1 1/2 pounds chicken thighs

   Do not reuse the plate that held partially cooked chicken for serving unless it has been washed.

4. Soften the onion and toast the spices. Reduce the heat to medium. Add the onion and its measured 1/4 teaspoon salt to the same pot. Cook for 7–8 minutes, stirring frequently, until softened and lightly golden. Add the ginger, cumin and cinnamon and stir for 1 minute, keeping the spices from scorching.
   • 1 Each onion — peeled and diced
   • 1/4 teaspoon salt
   • 1 tablespoon ginger — peeled and finely minced
   • 2 teaspoons cumin
   • 1/2 teaspoon cinnamon
5. Braise the chicken with apricots. Pour in 2 cups chicken broth and scrape the bottom of the pot to release the browned bits. Add the apricots, then return the chicken and any accumulated juices to the pot. Bring to a gentle simmer, cover and reduce the heat to low. Cook for 20 minutes, maintaining small, gentle bubbles rather than a vigorous boil.
   • 2 cups chicken broth
   • 3/4 cup apricots — halved
6. Add the chickpeas and check doneness. Gently fold in the chickpeas. Simmer uncovered for 10–15 minutes, stirring sparingly, until the chickpeas are hot, the apricots are plump and the chicken is tender. Check the thickest part of several thighs with a clean instant-read thermometer; each must reach at least 165°F. The sauce should remain loose enough to spoon generously over the couscous.
   • 1 1/2 cups chickpeas — drained and rinsed

   Wash the thermometer probe with hot, soapy water before and after checking; make sure each thigh reaches at least 165°F.

7. Steam and fluff the couscous. While the chickpeas heat through, combine the remaining 1 1/4 cups broth, 1 tablespoon olive oil and 1/4 teaspoon salt in the saucepan. Bring to a boil. Remove from the heat, stir in the couscous, cover immediately and let stand for 5 minutes. Fluff thoroughly with a fork, lifting and separating the grains.
   • 1 1/4 cups chicken broth
   • 1 tablespoon olive oil
   • 1/4 teaspoon salt
   • 1 1/4 cups moroccan couscous
8. Finish with lemon and serve. Remove the chicken pot from the heat and gently stir in the lemon juice. Divide the couscous among four plates, then distribute all the chicken, chickpeas, apricots and sauce evenly among the four portions. Serve immediately.
   • 2 tablespoons lemon juice

   Refrigerate leftover braise and couscous separately in shallow containers within 2 hours (within 1 hour above 90°F); keep at 40°F or below for 3–4 days, and reheat both to 165°F.

https://plumtally.com/recipes/apricot-chicken-tagine-with-couscous-rzv9b5g4t189