Chicken and Chickpea Tagine with Apricots and Harissa Sauce

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I served this last night for a dinner party and everyone adored it. Much to my dismay, I had no leftovers -- so I made it again today! It is still fantastically delicious.

Having made it twice and two slightly different ways, I would strongly urge you to add 2 Tablespoons of the special spice blend (which I looked up online & is very easy to make on your own. Also, I added lemon slices last night and they were good -- but the rind was a bit bitter and I think threw the rest of the flavor profiles off. However it was nice to put them on top of the chicken pieces. Also, I used 10 chicken thighs each time I made this because they come that way at my grocery store (and I just couldn't bring myself not to use the other 2 thighs....

When I made it today I was out of saffron. It is still delicious, but I can definitely note its absence. Instead of lemons today (yes, I just had to fuss I added some green olives stuffed with garlic. Yum. I think the best part of this dish is the way the dried apricots soak up all of these gorgeous flavors. That and the fact that it literally only takes about 5 minutes of puttering around in the kitchen to accomplish something that seems miraculous. Enjoy!

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This recipe is fantastic! I served this for some picky eaters and they loved it and even mentioned that I need to make this again, frequently. The aroma and flavor was amazing. I ordered the Ras-al-hanout from Global Palate in New York and I swear, I could use this spice as perfume. Amazing. The only problem I had was that I had to switch it from my Le Creuset tagine to a Dutch oven because it was leaking sauce all over my stove at even the lowest setting. Otherwise, PERFECT!

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this was delicious! if you're using a real tagine (the vessel, don't feel the need to brown your chicken, as it wont really brown (you shouldnt get the tagine smoking hot and it will stick, and moroccan cooks dont brown the chicken before anyway. make sure you soak your tagine for at least an hour before using, too :

all in all, VERY tasty and a good use for the ras el hanout I brought home from Fes.

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I was a little nervous on this one because Bobby tends to have a billion things going on but it was VERY easy. We didn't have the special spice blend but I looked around online and found a recipe, I had everything but the Mace, so I made my own. My husband loved it. I took leftovers to work for lunch the next day and people were begging for a taste. YUMMY!!

One note -- I used bone in- skin on chicken breasts and it was awesome - I can see why people might think it was dry but we didn't think so at all.

ALso - next time, I would increase the spices a bit.

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This was a super-easy recipe and great for a quick weeknight meal. I actually found a recipe for ras-al-hanout online and made my own mixture. I doubled the amount of ras al hanout because we like very bold flavors. It was perfect. Served it over couscous. Will definitely make this again.

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It looked really good when I watched Bobby make this recipe on TV, but if you follow the recipe...well it lacks. It was dry and not all that flavorful. There wasn't enough sauce for the couscous to soak up. I might suggest to use rice pilaf instead of couscous. The apricots was a great ingredient.

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delicious. I use skinless boneless chicken thighs.
For the harissa sauce i use fat free yougurt.
less fat

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Bobby

yet again a full flavored over the top dish!!! thank you for your efforts, even though I get the rave reviews from friends and family, you always get full credit!
well done.

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I wasn't sure about this dish but now that I have tried it, I will definitely be making it again. I kept thinking how great this would be on a cold winter night. Don't need a tagine and very easy to put together. I had to order the ras al hanut and it was worth it!

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I LOVED this dish! It was so flavorful and fragrant, plus the chicken was very moist. Along with the carrots, couscous & pita bread, I felt like I was at my favorite Moroccan restaurant.