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Moroccan Chicken, Pumpkin & Apricot Tagine

Servings: 6
Ingredients
  • 6 bone-in, skin-on chicken thighs
  • 1 1/2 lb raw sugar pumpkin, peeled and cut into 1 1/2-inch chunks
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup dried apricots, halved
  • 1/2 preserved lemon, rind finely chopped (optional)
  • 2 tbsp olive oil
  • 1 1/2 cups chicken stock
  • 2 tbsp fresh lemon juice
  • 2 tbsp chopped cilantro or parsley
  • 1/4 cup toasted sliced almonds for garnish
Instructions
  1. 1
    Prepare the chicken. Pat the chicken thighs dry. Combine the spices, then rub about half of the blend over the chicken.
  2. 2
    Brown the chicken. Heat olive oil in a Dutch oven over medium-high heat. Brown the chicken skin-side down for 5–7 minutes, turn, and cook another 2 minutes. Remove to a plate.
  3. 3
    Bloom the aromatics. Reduce heat to medium. Add garlic, fresh ginger, and the remaining spice mixture. Cook for about 30 seconds, stirring continuously.
  4. 4
    Build the braise. Add chicken stock, dried apricots, and preserved lemon. Scrape up the browned bits from the pot.
  5. 5
    Braise the chicken. Return chicken to the pot, skin-side up. Cover and simmer gently for 20 minutes.
  6. 6
    Add the pumpkin. Nestle the pumpkin chunks around the chicken, spooning a little sauce over them. Cover and cook another 20–25 minutes, until the chicken reaches at least 165°F internally (thighs are often better around 175–185°F) and the pumpkin is fork-tender.
  7. 7
    Finish. Stir in lemon juice, taste for salt, and allow the sauce to reduce uncovered for a few minutes if needed.
  8. 8
    Serve. Garnish with fresh cilantro or parsley and toasted almonds.
Read it online: https://wayfarerspantry.com/thepantry/recipe/moroccan-chicken-pumpkin-apricot-tagine/