Tagine Ayam

Name: Tagine Ayam
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 cup dried apricot, halved ((Note 1)); 6 x 220g / 7 oz chicken thighs (, bone-in skin-on (Note 2)); 3/4 tsp salt ((cooking/kosher salt)); 2 tbsp olive oil; 1 onion ((brown/yellow), cut into 0.3 cm/ 1/8" slices); 2 g arlic cloves (, finely minced); 1 cinnamon stick ((sub 1/2 tsp powder)); 400 g / 14 oz crushed tomato ((1 can)); 400 g / 14 oz canned chickpeas (, drained (Note 10)); 1 tbsp preserved lemon skin (, finely minced (Note 3)); 2 1/2 cups chicken stock, low-sodium ( (or homemade)); 1 tsp cooking salt; 3/4 tsp ground cumin; 3/4 tsp ground ginger; 3/4 tsp black pepper; 1/2 tsp allspice powder; 1/4 tsp cinnamon powder; 1/4 tsp coriander powder; 1/8 tsp clove powder; Couscous - plain or with fruit and/or nuts ((recipe here)); 2 tbsp fresh coriander (, roughly chopped); 1 cup kalamata olives ((instead of apricots) (Note 7)); 1/3 cup slivered almonds (, lightly toasted, for garnish (Note 8))

Recipe video above. Browned chicken braised in a spiced sauce, the secret to a great Moroccan Chicken Tagine is a well-balanced spice blend! Best made with bone-in chicken thighs, which stay juicy for the required sauce simmering time. Drumsticks work well too. Some versions are made with olives, ot

⏱ 55 min 🔨 Prep 15min 🔥 Cook 40min 📊 Medium 🍽 6 servings ⭐ 5.0 (59) 👁 6

Instructions

Plump apricots - Soak the dried apricots in a bowl of boiling water for 30 minutes, then drain (this plumps them up).
Season chicken - Sprinkle both sides of the chicken with the salt.
Brown chicken - Heat oil the oil in a large, deep skillet or pot (Note 5) over high heat. Place chicken in the skillet skin side down and cook for 8 to 10 minutes until deep golden. Turn and cook the flesh side for 1 minute then remove to a plate.
Sauté aromatics & spices - Discard all but 2 tablespoons of fat in the skillet. Reduce heat to medium. Add onions and cook for 3 minutes. Add garlic and cook for 1 minute. Add the Ras el hanout and stir for 30 seconds.
Tagine sauce - Add the cinnamon stick, tomato, chickpeas, plumped apricots, stock and preserved lemon, then stir. Place the chicken on top, skin side up.
Simmer covered 5 minutes - Bring the liquid to a simmer then cover with a lid (Note 6). Cook for 5 minutes, adjusting the heat as needed so the liquid is simmering (but not too rapidly else base may catch).
Simmer uncovered 20 minutes - Remove lid then cook for a further 20 minutes or until the internal temperature of the chicken is at least 70°C/158°F (Note 6).
Serve - Remove from stove and rest for 5 minutes. Serve over couscous (Note 9), sprinkled with fresh coriander.

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Nutrition per serving

Protein37g

Carbs35g

Fat37g

604kcal

37gProtein

35gCarbs

37gFat

💰 Cost Estimate

Total Ingredients
$4010.00

Per Serving
$668.00/serving

🏠 Savings
~$8020.00 vs buying!

📋 Price Breakdown (96% ingredients detected)

Ingredient	Amount	Subtotal
dried apricot	1 cup	$1411.00
x 220g / 7 oz chicken thighs	6	$593.00
salt	0.75 tsp	$1.00
olive oil	2 tbsp	$42.00
onion	1	$50.00
arlic cloves	2 g	$3.00
cinnamon stick	1	$582.00
/ 14 oz crushed tomato	400 g	$211.00
/ 14 oz canned chickpeas	400 g	$75.00
preserved lemon skin	1 tbsp	$88.00
chicken stock	1 cups	$88.00
cooking salt	1 tsp	$1.00
ground cumin	0.75 tsp	$20.00
ground ginger	0.75 tsp	$4.00
black pepper	0.75 tsp	$17.00
allspice powder	0.5 tsp	-
cinnamon powder	0.25 tsp	$7.00
coriander powder	0.25 tsp	-
clove powder	0.125 tsp	-
Couscous - plain or with fruit and/or nuts	-	-
fresh coriander	2 tbsp	$324.00
kalamata olives	1 cup	$331.00
slivered almonds	0.3333333333333333 cup	$162.00