Dutch Oven Chicken & Apricot Tagine
/This recipe is inspired by my dad. Hi Dad!
Earlier this year we went on a climbing trip and my dad actually packed the entire list of ingredients for this recipe, along with his camping gear, and cooked it up on his wobbly camping stove.
I wanted to share this recipe today since it's Father's Day this weekend (plus, I've been working on a Tagine recipe for a while and it wasn't until I tasted his version again that I remembered exactly how I like it: full of veggies and spices).
Dutch Oven Chicken & Apricot Tagine
Serves: 4-6 | Active Time: 60 minutes
Ingredients:
Directions:
- Preheat oven to 400°F.
- While oven heats, melt coconut oil in the bottom of an oven-safe dutch oven over medium-high heat on the stove. When oil glistens, place chicken thighs, skin-side down, in pan. Cook, without moving, for 3-5 minutes. Using tongs or a wooden spatula, flip chicken, and cook for another 3 minutes on the second side. Chicken should be golden and browned on the outside, but not yet cooked through. Set chicken on a plate and set aside.
- Add garlic, ginger, and onion to pan. Sprinkle with a pinch of salt. Sauté, stirring occasionally, until onions are translucent.
- Pour broth into pot. Loosen any brown bits from the bottom of the pot using a wooden spatula. Add chickpeas, bell pepper, carrots, cauliflower, cherry tomatoes, apricots or figs, and spices. Add a generous pinch of salt. Stir.
- Place chicken thighs, skin side up, in the pot over the vegetables. Place lid on pot, and continue to cook in the oven for 30-35 minutes, until an instant-read thermometer reads 165°F when inserted into the middle of a chicken thigh. Remove lid from pot, and switch oven to low broil for 3-5 minutes, just until the top of the chicken begins to sizzle and turn brown. Remove pot from oven.
- Finish with a squeeze of lemon juice, and garnish with cilantro and parsley. Serve over rice.