I have heard from many, Tagine is just another kind of chicken curry made in a special pot. Although Moroccans will disagree. Especially if these Moroccans are my friends, and are highly opinionated like me. As Z is mostly reluctant to eat chicken, I have to keep on making something new with chicken every time. Plus I had bought way too many fresh apricots at costco and had to use them. So combining all these reasons, I decided to give it a try.
However I don’t obviously don’t own a tagine, and couldn’t and wouldn’t invest in one for just one time making. I made tagine in my handmade aluminum and pie dish tagine. The chicken juices do get nicely and succulently absorbed in this flavorful and yet a mild curry. And I loved it. But Z didn’t like it too much. So try it at your own risk!
- 6 boneless, skinless chicken thighs (you can use chicken with bones also, will make it tastier)
- 1 tsp freshly ground pepper
- 1 cup chopped onion
- 1 tsp garlic powder
- 2 peeled and cubed apricots
- 10 crushed almonds
- 1 tsp cumin
- 1 tsp coriander
- 1/4 tsp clove
- 1/4 tsp cinnamon
- 1 tsp honey
- 2 tbsp oil
- 1 cup water
- Aluminum foil
- Pie dish
- Some parsley
- Dry chicken pieces on a paper towel and drizzle them with salt and pepper.
- Heat oil in a pan and sear the pieces on both the sides on high
- Set the chicken aside in a pie dish
- Turn the stove to lower. Add onion in the same pan, follow it with spices and garlic powder.
- When onion starts to brown, add apricot and honey.
- When onion looks nicely caramelized, pour this mixture over the chicken and add a cup of water.
- Make a cone out of aluminum foil with a open end larger than the pie dish. Pinch the cone at the top so that it doesn’t open. Place the cone over the pie dish and crimp it around the pie dish edges to seal.
- Bake it in the oven for 30-40 minutes at 350 deg F
- Once ready, finish it with some parsley and cover it again
- Take it to the table with the cone and show off your craft and cooking skills!
- From what I have heard it’s traditionally eaten with bread, but we being gluten free I served it with polenta.