With chicken thighs, bulgur, chickpeas and dried apricots, this tagine comes together to produce an Americanized version that is a super one-pot dinner, fast enough for a weeknight despite the long ingredient list, and infinitely variable.
Cook Time: 45 minutes
2 tablespoons olive oil
4 skinless chicken thighs
1 large onion, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger
1 1/2 teaspoons ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons ground cinnamon
1/2 cup chopped dried apricots
1 cup chopped tomato (fresh or
canned or boxed, with juice)
2 cups cooked or canned chickpeas,
drained, with the liquid reserved
1 to 2 cups chicken stock, bean
liquid or water, or more as needed
1/2 cup bulgur
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley,
Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add
chicken and brown well on both sides; remove from pan and set aside. Reduce
heat to medium, add onion to the pan and cook until soft, about 5 minutes; add
garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and
stir just long enough to loosen any brown bits from bottom of pan.
Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to
medium-high. When mixture reaches a gentle bubble, return chicken to the pan.
Cover pot, turn heat to low and cook, checking occasionally to make sure the
mixture is bubbling gently, for about 15 minutes or until tomatoes break down
and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that
the mixture is covered with about an inch of liquid. Season with salt and pepper.
Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes.
Taste, adjust the seasonings and serve in bowls garnished with parsley.