Spicy Apricot Harissa Chicken Tagine

Spicy Apricot Harissa Chicken Tagine

A Moroccan-style stew enriched with CEREN Apricot Harissa for a fruity-spicy depth.

Ingredients

  • 6 chicken thighs (bone-in, skin-on)
  • 3 tablespoons CEREN Apricot Harissa
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • ½ cup dried apricots, halved
  • 1 cinnamon stick
  • ½ teaspoon ginger powder
  • ½ teaspoon turmeric
  • Salt and black pepper, to taste
  • Fresh coriander for garnish

Instructions

Brown chicken: Heat olive oil in a tagine or deep pot. Brown chicken on both sides. Remove and set aside.

Build base: In the same pot, sauté onion and garlic. Stir in CEREN Apricot Harissa and spices. Cook 2 minutes.

Simmer: Return chicken to pot. Add broth, dried apricots, and cinnamon stick. Cover and simmer for 40–45 minutes until chicken is tender.

Serve: Garnish with coriander and serve with couscous or rice.