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-hanut*
- 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, recipe follows
- Chopped flat-leaf parsley, for garnish
- Chopped fresh cilantro leaves, for garnish
- *Cook's Note: Ras al-hanut is a mixture of many different spices used in Moroccan cooking. It is available at spice markets or online.
Directions
Preheat oven to 400 degrees F.
Heat canola oil in a large Dutch oven or a tagine over high heat. Season chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed; cook until golden brown. Turn the thighs over and cook for 2 minutes longer. Remove chicken to a plate.
Remove all but 2 tablespoons of the oil from the pan then add the olive oil and heat over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the ras al-hanut and cook another 30 seconds. Add the saffron with the soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to a simmer. Nestle the chicken into the mixture and bring to a simmer. Cover and cook on the stovetop or in the oven for 35 to 40 minutes or until the chicken is tender. Do not remove the lid to check on the chicken until this time. Garnish each serving with a dollop of Harissa Sauce, parsley and cilantro.
Harissa Sauce:
1/2 cup creme fraiche
1 tablespoon harissa*
Salt
*Cook's Note: Harissa is a fiery paste of chiles, garlic, and spices. It is available at specialty markets.
Whisk all ingredients together in a small bowl and let stand at least 30 minutes in the refrigerator before serving.
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By samantha1107
Mesa, AZ
on February 23, 2013
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Unbelievably good!! Trying to cut fat, I went with 6 skinless boneless chicken thighs (kept amounts the same on everything else, and it worked perfectly. My local Middle Eastern market had harissa paste, and I made my own ras el-hanout because I couldn't find it there, although I think it may be what they were calling "Seven Spice." Used Greek yogurt for the sauce. Note: Don't be afraid when you set the timer for 35 minutes and leave it to simmer! Even though it seems like there's no liquid in there, *if you leave the lid on*, there will be plenty of liquid by the end and nothing will have burnt. Boyfriend put it on his "Favorites" list, it's a keeper!
By christopherfitz...
Marietta, 49
on January 08, 2013
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Loved it, Loved it, Loved it. My wife asked me to marry her again when I prepared this dish for our New Year's Day meal. The dish is not hard to make but I enjoyed taking my time with it. I followed the recipe as outlined. I'll add this one to my "keeper" list.
By ironchef.therese
sacramento, CA
on January 17, 2012
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gorgeous and delicious. saw this episode a few months ago and had to try it. i used a dutch oven. i ended up making my own ras el-hanout and harissa, which added prep time but was fun and educational. i have posted recipes for these or you can get them online. definately use greek yogurt for the harissa sauce. also, i HIGHLY recommend the carrot and the couscous -though i just used jasmine rice- recipes from this episode to accompany. the oranges sound delish, but i didn't have any. thinking about it makes me want to cook it again-especially now that i have oranges....mmmm. i'll have to invite some friends, cause this dish is sure to impress company!
Read all 32 reviews