Bobby Flay Chicken and Chickpea Tagine with Apricots and Harissa Sauce

This delicious Moroccan-inspired dish is full of warm spices, tender chicken, and a touch of sweetness from apricots. The chickpeas add heartiness, while the harissa sauce brings a little heat. It’s a flavorful, comforting meal that pairs well with couscous or flatbread.

Ingredients Needed:

• 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-hangout*
• 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 Chicken and Chickpea Tagine with Apricots and Harissa Sauce?

1. Preheat the oven: Set it to 400°F if using the oven.
2. 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.
3. Cook the aromatics: Remove all but 2 tablespoons of oil from the pan. Add olive oil and heat over medium heat. Sauté the onions until soft, then add garlic and cook for 30 seconds.
4. Add the spices and liquids: Stir in ras al-hanut and cook for 30 seconds. Pour in the saffron with its soaking liquid, then add the cinnamon stick, tomatoes, chickpeas, and apricots. Bring everything to a gentle simmer.
5. Simmer the tagine: Place the 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 oven. Do not lift the lid while cooking.
6. Make the harissa sauce: Whisk together crème fraîche, harissa, and salt in a small bowl. Let it rest in the fridge for at least 30 minutes.
7. Serve and garnish: Spoon the tagine into bowls. Top with a dollop of harissa sauce and sprinkle with fresh parsley and cilantro.

Recipe Tips:

• Brown the Chicken Well: Searing the chicken until golden brown adds deep flavor to the dish. Don’t rush this step! It helps lock in the juices and gives the sauce a richer taste.
• Don’t Skip the Saffron Soak: Saffron needs to be soaked in warm water before adding it to the dish. This step releases its color and aroma, making the tagine more flavorful.
• Use High-Quality Harissa: Harissa brands can vary in spice level and taste. Choose a good-quality one with a balance of heat and smokiness to enhance the sauce without overpowering the dish.
• Let the Tagine Cook Undisturbed: Once you cover the pot, don’t open it for at least 35 minutes. The steam helps the chicken cook evenly, and lifting the lid releases that heat too soon.
• Adjust the Sweetness and Spice: Dried apricots add natural sweetness, while harissa brings heat. If you prefer a spicier dish, add more harissa. For a milder taste, reduce it and add extra apricots.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Chicken and Chickpea Tagine cool first. Then, put it in a sealed container and store it in the fridge for up to 4 days.
• Freeze: After cooling, put the tagine in a freezer-safe container and freeze for up to 3 months.
• Reheat: Heat the tagine in a pan over medium-low heat, stirring occasionally. Add a splash of water or broth if needed, and cook for 5–10 minutes until warmed through.

Nutrition Facts:

• 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

Try More Bobby Flay Recipes:

• Bobby Flay Chicken And Waffles
• Bobby Flay Chicken Marinade
• Bobby Flay Chicken And Dumplings

Bobby Flay Chicken and Chickpea Tagine with Apricots and Harissa Sauce

Author: Mohamed Shili Cooking Method:Stovetop Cuisine:Moroccan Courses:Dinner Recipe Keys: C Chicken and Chickpea Tagine with Apricots and Harissa Sauce

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesRest time: minutesTotal time: 55 minutesServings:6 servingsCalories:420 kcal Best Season:Suitable throughout the year

Description

This delicious Moroccan-inspired dish is full of warm spices, tender chicken, and a touch of sweetness from apricots. The chickpeas add heartiness, while the harissa sauce brings a little heat. It’s a flavorful, comforting meal that pairs well with couscous or flatbread.

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-hangout*
• 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

Instructions

1. Preheat the oven: Set it to 400°F if using the oven.
2. 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.
3. Cook the aromatics: Remove all but 2 tablespoons of oil from the pan. Add olive oil and heat over medium heat. Sauté the onions until soft, then add garlic and cook for 30 seconds.
4. Add the spices and liquids: Stir in ras al-hanut and cook for 30 seconds. Pour in the saffron with its soaking liquid, then add the cinnamon stick, tomatoes, chickpeas, and apricots. Bring everything to a gentle simmer.
5. Simmer the tagine: Place the 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 oven. Do not lift the lid while cooking.
6. Make the harissa sauce: Whisk together crème fraîche, harissa, and salt in a small bowl. Let it rest in the fridge for at least 30 minutes.
7. Serve and garnish: Spoon the tagine into bowls. Top with a dollop of harissa sauce and sprinkle with fresh parsley and cilantro.

Notes

• Brown the Chicken Well: Searing the chicken until golden brown adds deep flavor to the dish. Don’t rush this step! It helps lock in the juices and gives the sauce a richer taste.
• Don’t Skip the Saffron Soak: Saffron needs to be soaked in warm water before adding it to the dish. This step releases its color and aroma, making the tagine more flavorful.
• Use High-Quality Harissa: Harissa brands can vary in spice level and taste. Choose a good-quality one with a balance of heat and smokiness to enhance the sauce without overpowering the dish.
• Let the Tagine Cook Undisturbed: Once you cover the pot, don’t open it for at least 35 minutes. The steam helps the chicken cook evenly, and lifting the lid releases that heat too soon.
• Adjust the Sweetness and Spice: Dried apricots add natural sweetness, while harissa brings heat. If you prefer a spicier dish, add more harissa. For a milder taste, reduce it and add extra apricots.

Keywords:Bobby Flay Chicken and Chickpea Tagine with Apricots and Harissa Sauce