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Active Time
1 hr
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Total Time
2 hr
"There is no typical tagine of Algeria—the country is too big, and the cooks are all too opinionated to agree on a typical dish," says Zadi. Still, this version epitomizes the spirit of Algerian cooking, with many flavors in perfect balance and no single ingredient overwhelming the others. And we found the savory, juicy meat (simmered with blood-orange preserves and apricots) and the spiced toasted pine nuts to be an absolutely delicious combination.
Ingredients
Makes 4 servings
For tagine
For spiced pine nuts
Make tagine:
Step 1
Cut out and reserve wings and backbone from chicken. Cut breast in half through bone, then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces, not including wings and backbone). Pat chicken pieces dry and sprinkle with 1 teaspoon salt.
Step 2
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken breasts, skin sides down, without turning, 5 minutes. Transfer to a plate. Brown thighs and legs, turning once, 8 to 10 minutes, transferring to plate. Brown wings and backbone in same manner.
Step 3
Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat, stirring frequently, until soft, 8 to 10 minutes. Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes.
Step 4
Add chicken with any juices from plate, saffron (if using), and 1/2 teaspoon salt to shallot mixture and turn chicken to coat. Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes.
Step 5
Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots. Simmer, covered, 10 minutes. Uncover and simmer until chicken is very tender, 10 to 15 minutes more.
Brown pine nuts while chicken cooks:
Step 6
Heat oil in a small heavy skillet over medium heat until it shimmers, then stir in pine nuts, turmeric, paprika, and cayenne (if using) and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes (watch carefully; they burn easily). Transfer to a small bowl.
To serve:
Step 7
Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 1 cup. Discard herb sprigs, cinnamon stick, wings, and backbone. Stir in chopped cilantro and spoon sauce over chicken. Sprinkle with nuts.
What to drink:
Step 8
Chateau Reynella McLaren Vale Grenache '04
How would you rate Chicken Tagine with Apricots and Spiced Pine Nuts?
Leave a Review
Reviews (52)
Back to TopThis turned out well but seemed on the sweet side. In all fairness, I used apricot preserves instead of bitter orange, but will perhaps use a bit of cayenne to add some balance. Will definitely make it again,
Diane B.
Greenlawn NY
12/1/2022
Flavorful and delicious dinner. I used chicken thighs instead of the entire chicken and add carrots. I don't bother with the pine nuts - the is plenty of flavor already.
shrushanti
Eagan, MN
4/26/2021
This was delicious! I used boneless chicken breasts and thighs instead of a whole chicken and left out the saffron, but it was perfect. The cilantro was the perfect addition as well, we'll definitely be making this again!
Lhamke
Indianapolis, IN
2/4/2018
Loved it - loads of flavour and SO easy to prep & cook! Husband wants it on regular rotation - MUST be good! :D
LokiNZ
NewAAuckland
9/6/2016
Hmmm I was really hoping to turn the three star nto a four star...but ended up with a 2.5 star. The sauce was watery and I had already used chicken stock to prevent that. Yes I could cook it longer but didn't want the chicken to be overcooked. The flavour was good and I'm sure would have been better had I been able to find a bitter marmalade. I also think I probably put in too much saffron which gave it an odd bittery taste. Loved the pine nuts with the apricots.
plantiffica
London Ontario Canada
5/18/2016
Hmmm I was really hoping to turn the three star nto a four star...but ended up with a 2.5 star. The sauce was watery and I had already used chicken stock to prevent that. Yes I could cook it longer but didn't want the chicken to be overcooked. The flavour was good and I'm sure would have been better had I been able to find a bitter marmalade. I also think I probably put in too much saffron which gave it an odd bittery taste. Loved the pine nuts with the apricots.
plantiffica
London Ontario Canada
5/18/2016
This was delicious - the whole family loved it. Great use for blood oranges when you can find them!
kiwibaltes
North Dakota
1/19/2016
This was a hit with my notoriously finicky family. I put it over couscous and had roasted cauliflower and green beans on the side. Very easy, very yummy.
eelvander
washington, dc
12/26/2014
i made this exactly as written, with one exception: i added half a preserved lemon that I had on hand. the family that it was great. very easy, weeknight kind of meal. (it helps if you buy the chicken cut up, or if you cut it up on the weekend and freeze it for later use, as i did.) the next time i make it i'll add a LOT more apricots (why not?) and maybe a can of chickpeas.
finickyflorida
11/12/2014
多年来我一直在这道菜瑞玛ins in my top 10 favorite things to eat. I follow this recipe exactly except I use boneless skinless chicken thighs. Beautiful presentation with these & so, so tender. The BITTER marmalade and cilantro are key to this dish. Use the fresh ginger, dried apricots, shallots, and real butter. I cook this in an actual tagine (heavy stone pot with conical lid) but it turns out fine using other cookware. Aside from using the boneless thighs, the only thing I do differently is add a little more of the bitter marmalade. It's made from seville oranges and the more bitter the better...it sounds weird now but when combined with the savory shallots/chicken and sweet apricots, you'll understand. I place a couple sprigs of thyme and cilantro on the top once it's all in the pot, and when it's done cooking I chop up a little cilantro (couple teaspoons max) and mix in to the "gravy". This is truly heaven on a plate. I serve it with couscous and hot tandoori naan bread. Yumm! If I could give it 5 forks, I would.
decitrouille
CA
7/5/2014
This was excellent, I didn't have orange marmalade but had onion marmalade. I used this and grated fresh orange peel. Worked excellent. I added sliced almonds rather than pine nuts which was cheaper and worked perfectly. I served it with chicpeas and quinoa with fresh coridander. Yum!
Anonymous
London
6/2/2013
I've made this many times, following the directions exactly. It's delicious and always a favorite of guests. Easy to make.
Anonymous
New york
12/31/2012
This is one of my favorite dishes. I am giving it three forks instead of four because it is a bit ugly to serve. I may cook it too long and therefore my chicken falls apart. I think I am going to try it with boneless chicken next time to see if it makes for a nicer presentation. In fairness to recipe, I did cook it much longer than it says. I have made it twice - once at dinner party and once for family. I think it is perfect for family but a tough one to serve and present for a party. VERY TASTY though and one I will make many times more.
HilaryAgin
NY
11/10/2012
好准备鸡肉。有趣的事来做。我使用skinless chicken and seared both sides. Very flavorful and the toasted pine nuts were a nice touch! Lots of ingredients, but I used a Sate seasoning from Penzy's instead of the individual turmeric and sweet paprika, and it worked well. The instructions were a bit unclear about adding the cinn stick+ rest of seasonings, but next time I will put this in with the broth before adding the chicken to better incorporate them.
RaeNunley
2/14/2012
Literally ok. Not the best instructions to be honest.
Anonymous
nashville
1/26/2012
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