Cook Along with Chef Tessa: Chicken, Apricot & Green Olive Tagine

Chicken, Apricot & Green Olive Tagine

By Chef Tessa Turcotte-Novosedlik

November 3rd, 2021

Ingredients:

• 8 chicken thighs, boneless and skinless
• 2 tbsp all purpose flour
• 1 tsp paprika
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 tsp ground ginger
• 1/2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/8 tsp saffron threads
• 5 cloves of garlic, minced
• 1 yellow onion, sliced
• 1 1/2 cups of chicken stock
• 1 tbsp honey
• 2 cups green olives, pitted
• 1/2 cup dried apricots, halved
• 1 lemon, juice and zest
• Cooking oil
• Salt and pepper to taste

Instructions:

• On a plate, combine the all purpose flour with a generous sprinkle of salt and pepper. Using paper towel, pat the chicken thighs dry and then dredge in the seasoned flour. Set aside.
• Place a medium sized pot or high heat and coat the bottom with cooking oil. Once hot, place the dredged chicken thighs into the hot pan and sear until golden on all sides, approximately 1 minute per side. Remove from the pan and place onto a plate and set to the side. Turn the heat down to medium.
• Remove any excess fat from the pan., leaving behind approximately 2 tbsp of fat. Add all the spices to the pan and toast quickly, stirring constantly to ensure they do not burn, about 1 minutes. Once the spices are fragrant, add the sliced onion to the pan and continue to cook for 2 minutes. Add the garlic and cook for an additional 2 minutes.
• When the onions and garlic are softened, deglaze the plan using chicken stock. Add the honey and bring the liquid up to a simmer. Once simmering, add the chicken thighs back into the pot and cover, turning the heat down slightly. Allow to simmer for 30 minutes.
• Remove the lid and add the olives, apricots and lemon juice. Allow to simmer for an additional 5 minutes. Adjust seasoning as required.