CHICKEN TAGINE WITH ALMONDS, APRICOTS, AND OLIVES

Chicken Tagine with Almonds, Apricots, and Olives image

Provided by Martha Stewart

Time 1h20m

Number Of Ingredients 17

3/4 cup dried apricots, preferably Turkish
2/3 cup fresh orange juice (from 3 to 4 oranges)
1 whole chicken (about 3 1/2 pounds), cut into 10 pieces
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 small red onion, halved and thinly sliced
2 cloves garlic, halved lengthwise
5 medium carrots, cut on the bias into 3-inch pieces
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
2 cups low-sodium chicken broth
Pinch of saffron threads
3/4 cup raw almonds
1/2 cup green olives, pitted
1/2 cup lightly packed cilantro sprigs
Steamed couscous, preferably whole wheat
Harissa

Steps:

In a small saucepan, bring apricots and orange juice to a simmer over medium-high heat. Remove from heat; let cool.
Season chicken with salt and pepper. Heat a braiser pan or deep straight-sided skillet over medium-high heat; add oil and swirl to coat bottom. Cook half of chicken, flipping once, until browned, 8 to 10 minutes. Transfer to a plate. Cook remaining chicken; transfer to plate.
Pour off all but 1 tablespoon fat. Reduce heat to medium; add onion, garlic, and carrots. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in ginger and cinnamon and cook, stirring, until fragrant, about 30 seconds.
Stir in broth and saffron, scraping up browned bits from bottom of pan. Return chicken and accumulated juices to pan. Drain apricots; add to pan with almonds and olives. Bring to a boil, then reduce heat and simmer, partially covered, until a thermometer inserted in thickest part of chicken breast (without touching bone) reads 165 degrees, 30 to 35 minutes. Remove from heat; stir in cilantro. Serve with couscous and harissa.