Chicken & Chickpea Tagine with Apricots

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.

Filed Under: Mediterranean Diet, Main dishes, Dinner

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Active time

15 minutes

Total time

45 minutes

Yield

4 servings

Ingredients

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 ½ cups chicken stock, water, or the liquid from the canned chickpeas

⅔ cup bulgur

Salt and pepper to taste

Instructions

Heat olive oil over medium-high heat and brown the chicken thighs on both sides.
Reduce heat to medium and add the onions until translucent, and then add minced garlic and ginger, cumin, coriander, apricots and diced tomatoes.
Stir and then add the chickpeas and 1 cup of liquid, turning the heat up slightly.
When bubbles appear, add the chicken, cover, turn the heat down to low, and cook for 15 minutes.
Add the bulgur and at least 1 more cup of liquid.
Cook covered for 10 minutes.
Add salt and pepper to taste and serve.

An Oldways recipe, adapted from Mark Bittman in the New York Times . Oldways photo