A tagine is both a conical cooking vessel and a North African dish. This fragrant tagine (dish) is not prepared as traditional tagines in North Africa are made—in a tagine (vessel) – but rather this recipe comes together on the stovetop in large pot or Dutch Oven. It also differs from traditional tagines in that it incorporates bulgur, rather than the usual couscous of Morocco and other North African countries.
3 tablespoons extra virgin olive oil
4 chicken thighs, skinless
1 onion, chopped
1 clove garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon cumin
1 teaspoon ground coriander
6 ounces dried apricots, chopped
1 14.5 ounce can diced tomatoes, with juice
1 14.5 ounce can chickpeas, drained
2-2 1/2 cups chicken stock, water, or the liquid from the canned chickpeas
2/3 cup bulgur
Salt and pepper to taste
An Oldways recipe, adapted from Mark Bittman in the New York Times . Oldways photo
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