Saffron-Infused Chicken and Apricot Tagine
A fragrant, one-pot braise of tender chicken thighs with sweet dried apricots and aromatic warming spices.
Recipe Author
Riff Kitchen@riffkitchen
Middle EasternDinnerGluten Free
Saffron-Infused Chicken and Apricot Tagine
A fragrant, one-pot braise of tender chicken thighs with sweet dried apricots and aromatic warming spices.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 15 prep · 45 cook
- 1 hr
- servings
- 4
- effort
- Medium
Chef's note
The combination of savory chicken and sweet fruit creates a complex depth of flavor that develops quickly in a single heavy pot.
Method
8 steps · tap one to tick it off
Tips
Bloom the saffron in warm stock. Crumble the threads into a few spoons of the warm stock for 10 minutes before they go in with the spices. They release far more color that way.
Halve any large apricots. Smaller pieces plump evenly in the 30 minutes and partly melt into the sauce, sweetening it throughout.
Skim the fat before serving. Skin-on thighs release a lot of fat into the sauce. Tilt the pan and spoon it off before the final 3 minute simmer.
Swaps
No fresh ginger? A small pinch of ground ginger, added with the other spices.
No ground cinnamon? A cinnamon stick, simmered in the sauce and removed before serving.
No chicken stock? Vegetable stock, or water with an extra pinch of salt.
Storage
Fridge: 3 to 4 days in a sealed container. The sauce thickens overnight; loosen it with a splash of stock.
Freezer: 2 to 3 months for best quality. Freeze the chicken in its sauce; the apricots soften further.
Reheat: In a covered pan over medium-low heat until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Ask the chef
Swap something, change the servings, or ask why a step works
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Chef's note
The combination of savory chicken and sweet fruit creates a complex depth of flavor that develops quickly in a single heavy pot.
Instructions
Follow the steps to perfection.
Tips
Bloom the saffron in warm stock. Crumble the threads into a few spoons of the warm stock for 10 minutes before they go in with the spices. They release far more color that way.
Halve any large apricots. Smaller pieces plump evenly in the 30 minutes and partly melt into the sauce, sweetening it throughout.
Skim the fat before serving. Skin-on thighs release a lot of fat into the sauce. Tilt the pan and spoon it off before the final 3 minute simmer.
Swaps
No fresh ginger? A small pinch of ground ginger, added with the other spices.
No ground cinnamon? A cinnamon stick, simmered in the sauce and removed before serving.
No chicken stock? Vegetable stock, or water with an extra pinch of salt.
Storage
Fridge: 3 to 4 days in a sealed container. The sauce thickens overnight; loosen it with a splash of stock.
Freezer: 2 to 3 months for best quality. Freeze the chicken in its sauce; the apricots soften further.
Reheat: In a covered pan over medium-low heat until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix