Chicken and Chickpea Tagine with Apricots and Harissa Sauce

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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!

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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.

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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!

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Hold on now! This recipe is perfect as Chef'd by Bobby Flay. Don't change a thing. If you want a taste sensation and love to try new and interesting flavors, this is the dish for you!! It is bursting with flavor. Ras El Hanout - which means "top of the shop" or "a mixture of best spices a vendor has to offer" can be purchased at William Sonoma. It is a North African spice and its aroma will make your mouth water. I searched 'near and far' in my So Cal area for this fragrant spice and for $7.95 it is well worth the drive to the nearest mall. You have to trust me on this one.....it gets a - 5 star AKA my "deliciously, decanant d." rating. It is a breeze to make. Enjoy.

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Easier than you think and not time consuming at all. I have used tiny onions from a jar when once I was out of a fresh one (to my surprise since I love onions and the flavor was still delicious. I cook in a 250 degree F oven for 4 hours and the flavors blend even more now.
I've served with quinoa, bulgar or rice - the juices are a must to sop up so don't drain too much. Tagine or dutch oven work great and it's true - don't take the lid off of the pot/tagine, the steam of the flavor infusion is amazing. Near the end of cooking time I've added dried cranberries to bump up the red color with the added italian parsley to give it a perfect look on the table. Pot luck? Absolutely - two batches minimum. (Yes, I own two tagines.

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I have made this recipe on numerous occasions with a few changes. It's always a hit and it's still just as delicious for lunch the next day.
First, I use a large dutch oven instead of a tagine. I use 3 bone-in, skin-on, split chicken breasts instead of the thighs. I eliminate the olive oil altogether. After cooking the garlic, spices, onions, chickpeas, tomatoes, and apricots, I add one cup of chicken broth. I bring to a simmer on the stove, then pop it in the oven for 45 min on 400.
Just before serving, I pull the chicken breasts out and take all the meat off. I put the meat back into the pot and stir it around a bit and toss the remaining skin/bones into the trash. I serve it over couscous (the Near East kind with pine nuts, from the box. Sometimes, I'll toss some dried currants into the pot as the couscous is cooking.
I love the harissa sauce - so spicy and great. I make mine with Fage greek yogurt.

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I've made this several times now, and it never fails to please. I used chopped boneless skinless thighs one time because it was what I had, and it was just as good. I serve it over quinoa. I haven't made the harissa sauce, yet. May try it tonight with Greek yogurt.

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Easy, delicious. Substituted orange infused prunes for apricots and threw in hand full of golden raisins. When cook time was over, buried four jumbo frozen shrimp in bottom on a whim. Left on stove. Heat defrosted and cooked shrimp. Put shrimp and sprig of cilantro on small ramekin holding the harrisa sauce to accompany the tagine. Also served with brown jasmine rice tossed with toasted slivered almonds. Elegant, easy, great flavors and texture.

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yes!

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yes!