Number of servings : 6
Prep time: 15 minutes
Cooking time: 45 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
1 tsp (5 mL) salt
½ tsp (2 mL) each ground ginger, cinnamon, cumin and black pepper
6 large chicken thighs (or 12 small ones), bone in, skin off
1 tbsp (15 mL) vegetable oil
2 onions, sliced
2 cloves garlic, finely chopped
1 tbsp (15 mL) chopped fresh gingerroot
1 cup (250 mL) water or chicken stock , if preferred
1 tbsp (15 mL) honey
1 tsp (5 mL) salt
¼ tsp (1 mL) pepper
½ cup (125 mL) dried apricots
2 lbs (1 kg) carrots, peeled and sliced on the diagonal (about 1/2-in./1-cm thick)
1 tbsp (15 mL) lemon juice
2 tbsp (25 mL) chopped fresh parsley or cilantro
- Combine salt with ginger, cinnamon, cumin and pepper. Rub into chicken. Heat oil in a large deep skillet. Brown chicken well. Remove chicken from pan and reserve.
- Add onions, garlic and gingerroot to pan. Cook until browned—about 5 to 10 minutes. Add water and bring to a boil, stirring up any solidified juices on the bottom of the pan. Cook for about 5 minutes, until liquid is reduced to around half. Add honey, salt, pepper, apricots and carrots. Bring to a boil. Place chicken on top in a single layer. Cover and cook in a preheated 350°F (180°C) oven for 30 minutes, or until chicken is tender and cooked through.
- Drizzle with lemon juice. Taste and adjust seasoning, if needed. Sprinkle with parsley or cilantro.
Bonnie says: A “tajine” refers to a Moroccan earthenware pot or to the stew that is cooked in it. In North America, tajine is usually cooked in a Dutch oven or casserole. Serve it with rice or couscous.
Fran says: Dried apricots add more than just flavour to this recipe. The process of drying fruit reduces the water, concentrating the nutrients, which makes this tajine even richer in beta carotene, fibre and potassium.
Photo by Benoît Levac; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.