Sandra This Bobby Flay Chicken and Chickpea Tagine with Apricots and Harissa Sauce Recipe is a flavorful and comforting recipe, which is made with ras al-hanout and dried apricots. It’s a flavorful, comforting meal, ready in about 1 hour.
Bobby Flay Chicken and Chickpea Tagine with Apricots and Harissa Sauce Recipe Ingredients
- 2 tablespoons canola oil
- 8 chicken thighs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, peeled, halved, and thinly sliced
- 2 cloves garlic, finely chopped
- 1 tablespoon ras al-hanout*
- Large pinch saffron, soaked in 1/4 cup warm water
- 1 cinnamon stick
- 1 1/2 cups canned diced tomatoes, drained (15-ounce can)
- 1 1/2 cups canned chickpeas, rinsed and drained (15-ounce can)
- 3/4 cup dried apricots, sliced into half-moons
- Harissa Sauce
- Chopped flat-leaf parsley, for garnish
- Chopped fresh cilantro leaves, for garnish
Harissa Sauce:
- 1/2 cup creme fraiche
- 1 tablespoon harissa**
- Salt
How To Make Bobby Flay Chicken and Chickpea Tagine with Apricots and Harissa Sauce Recipe
- Preheat the oven (optional): Set it to 400°F if you plan to cook the tagine in the oven.
- Sear the chicken: Heat canola oil in a large Dutch oven or tagine over high heat. Season the chicken thighs with salt and black pepper. Place them skin-side down in the hot pan and cook until golden brown. Flip and cook for 2 more minutes. Remove the chicken and set it aside.
- Cook the aromatics: Remove all but 2 tablespoons of oil from the pan. Add the olive oil and heat over medium heat. Sauté the onions until soft, then add the garlic and cook for 30 seconds until fragrant.
- Add the spices and liquids: Stir in the ras al-hanout and cook for 30 seconds. Pour in the saffron with its soaking liquid, then add the cinnamon stick, diced tomatoes, chickpeas, and apricots. Bring everything to a gentle simmer.
- Simmer the tagine: Place the browned chicken thighs back into the pot, nestling them into the sauce. Cover and cook for 35–40 minutes on the stovetop over low heat (or in the 400°F oven). Do not lift the lid while cooking.
- Make the harissa sauce: While the tagine cooks, whisk together the crème fraîche, harissa, and a pinch of salt in a small bowl. Let it rest in the fridge for at least 30 minutes for the flavors to meld.
- Serve and garnish: Remove the cinnamon stick. Spoon the tagine into bowls. Top each serving with a dollop of the harissa sauce and sprinkle with fresh parsley and cilantro.
Recipe Tips
- Why is it important to brown the chicken well? Searing the chicken until it’s deeply golden brown adds a huge amount of flavor to the dish. Don’t rush this step! It creates a savory crust and locks in the juices.
- Why do I need to soak the saffron? Saffron needs to be soaked in warm (not hot) water before adding it to the dish. This “blooming” step is essential to release its full color, aroma, and flavor into the liquid.
- What should I know about harissa? Harissa brands can vary a lot in spice level and taste. Choose a good-quality one you like. Start with the amount in the recipe; you can always add more if you want more heat.
- Why shouldn’t I lift the lid while it’s cooking? Let the tagine cook undisturbed. Once you cover the pot, don’t open it for at least 35 minutes. The pot traps steam, which helps the chicken cook evenly and become very tender. Lifting the lid releases that heat and steam.
- How can I adjust the sweetness and spice? This dish is easy to customize. The dried apricots add natural sweetness, while the harissa brings heat. If you prefer a spicier dish, add more harissa. For a milder, sweeter taste, reduce the harissa or add a few extra apricots.
What To Serve With Chicken and Chickpea Tagine
This dish has a delicious sauce and pairs perfectly with grains that can soak it up.
- Fluffy couscous
- Warm flatbread or pita bread
- A simple green salad with a lemon vinaigrette
How To Store Chicken and Chickpea Tagine
Refrigerate: Let the Chicken and Chickpea Tagine cool first. Then, put it in a sealed, airtight container and store it in the fridge for up to 4 days.
Freeze: After cooling completely, put the tagine in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight.
Reheat: Heat the tagine in a pan over medium-low heat, stirring occasionally. Add a splash of water or chicken broth if it seems dry, and cook for 5–10 minutes until warmed through.
Chicken and Chickpea Tagine Nutrition Facts
(Per serving)
- Calories: 420 kcal
- Total Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 90mg
- Sodium: 520mg
- Potassium: 700mg
- Total Carbohydrate: 38g
- Dietary Fiber: 7g
- Sugars: 12g
- Protein: 32g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Ras al-hanout is a complex North African spice blend. The name means “head of the shop,” and it can contain over a dozen different spices like cumin, coriander, turmeric, cinnamon, and cloves. It’s the key flavor of this dish.
If you can’t find creme fraiche, you can substitute full-fat plain Greek yogurt or sour cream. The texture will be slightly different but still delicious.
No. While a traditional clay tagine is beautiful, a heavy-bottomed Dutch oven or any large pot with a tight-fitting lid will work perfectly.
Try More Recipes:
- Bobby Flay Chicken Cacciatore Recipe
- Bobby Flay Chicken Soup Recipe
- Bobby Flay Chicken Noodle Soup Recipe
Bobby Flay Chicken and Chickpea Tagine with Apricots and Harissa Sauce Recipe
Description
Tender chicken thighs braised in a warm, fragrant sauce of Moroccan spices, tomatoes, chickpeas, and sweet apricots, topped with a cool harissa cream.
Ingredients
Instructions
- Sear chicken thighs in hot oil until golden brown; set aside.
- In the same pot, sauté onions until soft. Add garlic and ras al-hanout; cook for 30 seconds.
- Stir in saffron (with water), cinnamon, tomatoes, chickpeas, and apricots.
- Return chicken to the pot, cover, and simmer on low for 35-40 minutes.
- While it cooks, mix creme fraiche, harissa, and salt; chill for 30 minutes.
- Remove cinnamon stick from the tagine.
- Serve tagine topped with harissa sauce and fresh herbs.
Notes
- Don’t skip browning the chicken; it builds the foundation of the dish’s flavor.
- Soaking the saffron in warm water is crucial to release its color and aroma.
- Let the tagine cook covered and undisturbed (don’t lift the lid!) to keep the chicken tender.
- Harissa paste can be very spicy. Adjust the amount in the sauce to your preference.
