…AND CHICKEN MEETS APRICOT

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A weeknight-compatible North African method for making a light, nourishing meal.
By James Norton

Not many meals can compare to the comfort of a classic tagine - this stew like assemblage brings warming spices together with dried fruit and the light crunch of almonds to make a dish that is both soothing and delicate. It’s one of those meals that fills up your heart meter when you eat it - if you’re sick, you’ll start to feel better, and if you’re well, you’ll feel awesome about going back for seconds.

The flavorful, free-range, forest-raised chicken of Northfield, Minn.-based Tree-Range Farms is a terrific fit for this dish. You can find it at Eastside Food Co-op, and you can read more about it on the co-op’s website.

You can enjoy this tagine as-is, but it’s also terrific served over Middle Eastern-style rice or couscous. There are recipes for jeweled rice that are good fits if you have the time and ambition, and easy-to-make boxed couscous if not.

James Norton / Heavy Tablez

TREE-RANGE CHICKEN TAGINE WITH ALMONDS AND APRICOTS

1 tsp ground cinnamon
1 tsp ground ginger
1 tsp turmeric
1 tsp black pepper
1 tsp plus 1/4 tsp salt
3 Tbsp plus 1/4 cup olive oil
3 pounds Tree Range chicken, about six pieces - breasts and thighs preferred
1 tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4 inch thick
4 garlic cloves, minced
10 sprigs fresh cilantro and/or flat-leaf parsley
1 1/2 cups water
2 Tbsp honey
1 cinnamon stick
3/4 cup dried apricots and/or prunes, chopped roughly
⅓ cup whole blanched almonds

Middle Eastern-style rice or couscous to serve

Stir together ground cinnamon, ginger, turmeric, pepper, 1 tsp salt, and 2 tablespoons of oil in a large bowl. Add chicken and turn to coat.

Heat butter and 1 tablespoon oil in skillet or tagine, uncovered, over moderate heat until hot but not smoking, then brown chicken, turning over once, 8 to 12 minutes. Do this in two batches if need be, and add any remaining spice mixture from bowl.

Add onion and remaining ¼ tsp salt to skillet and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 1-2 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to skillet or tagine along with ½ cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.

While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.

While apricots cook, heat remaining ¼ cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.

Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top, with rice or couscous if desired.