Chicken Tajine

  • Yield: 6 servings
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1/8 cup olive oil

1 (4-lb.) chicken, cut into 10 pieces

1 cup dried apricots

1 cup crushed, pitted green olives

1 red onion, cut into eighths

1 Tbs. crushed red pepper flakes

1 Tbs. cumin

1 cup chicken stock

zest of 1 lemon

1/2 bunch fresh cilantro

salt and pepper to taste


  1. Heat oil in a large straight-sided skillet or a Dutch oven. Season chicken pieces with salt and pepper and add them to hot oil to sear. Remove to a plate. 
  2. Saute onion until soft then add turmeric, crushed red pepper flakes, apricots, olives, lemon zest and chicken stock. Stir and cook for a few minutes. 
  3. Return chicken to pan, bring to a boil and then partially cover and lower to a simmer. Simmer for 20 more minutes. Tear fresh cilantro over chicken before serving.
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