Chicken Apricot Tagine

---

This tagine comes together rather quickly and the marinade does most of the flavor work for you! Prepared with Olive+Hive Extra Virgin Olive Oil and Olive+Hive Apricot White Balsamic Vinegar.

Time to Prepare
1-hr, 40-min

No. of Ingredients
12 Ingredients

No. of Servings
6 Servings

---

Ingredients:

• 2 tsp Cumin Seeds

• ¼ cup Olive+Hive Extra Virgin Olive Oil divided

• 2 tbsp Olive+Hive Apricot White Balsamic Vinegar

• 1 Red onion chopped

• 4 Garlic cloves chopped

• 1 tsp Turmeric

• 1 Cinnamon Stick or 1 tsp ground Cinnamon

• 1/2 cup Chicken stock

• 1 Preserved Lemons rind only, thinly sliced

• ½ cup Lemon Brined Olives pitted and roughly chopped

• 1 cup Dried apricots chopped

• ½ cup Raisins

Preparation:

Toast cumin in a non-stick pan over medium heat for 4-5 minutes, until fragrant. Remove from heat and pour in a mortar and pestle and grind to a fine grind.

In a large bowl, toss to coat chicken, onions and garlic with spices, 3 tbsp Olive+Hive Extra Virgin Olive Oil and Olive+Hive Apricot White Balsamic Vinegar. Let sit at least 1 hour or overnight to marinate.

Preheat a deep skillet with a lid or a heat safe tagine over medium high heat. Add 2 tbsp Olive+Hive Extra Virgin Olive Oil and begin searing chicken, cooking and flipping meat for 4-5 minutes. Add in onions, garlic, chicken stock, lower heat to medium and cook for 15 minutes with the lid on.

Add in olives, dried fruit and preserved lemons, stir gently and recover. Cook for 5-7 more minutes, before serving alongside a saffron couscous salad.

When using preserved lemons, you will want discard the flesh of the lemon and only use the lemon rind as it's quite salty and not the zingy lemony flavor you're after.

Find more of Emily Lycopolus’ recipes in her cookbook, The Olive Oil & Vinegar Lover’s Cookbook, for sale in our store.