Apricot Chicken Tagine with Crisped Chickpeas
"For a stew that tastes like it took a lot of work to create, this Moroccan Chicken Tagine is shockingly simple. Full of unusual, but accessible, whole food ingredients like preserved lemon, dried apricots and harissa spice, it also contains algae oil for a punch of monounsaturated fats, one of the good fats. The neutral flavor of the algae oil lets the Moroccan flavors shine through, and using bone-in cuts of poultry creates an amazingly tender end result. Crisped chickpeas are an optional garnish that adds an extra element of texture, if desired," says Ariane Resnick, a private chef and certified nutritionist, author of The Bone Broth Miracle.
- 6 bone-in chicken thighs
- 2 cups water
- 1 large onion, chopped
- 3 cups chopped root vegetables, such as parsnips and/or turnips
- 1 cup halved dried apricots
- Insides of two preserved lemons (pulp only, no peel)
- 1 whole preserved lemon, including peel, quartered
- 1 tbsp. harissa spice mix
- 2 tbsp. sweet paprika
- 2 tbsp. ground cumin
- 1 ½ tsp. salt
- ½ bunch parsley leaves
- ½ bunch cilantro leaves
- 6 cloves garlic
- 1 shallot
- 1/4 cup Thrive Algae Oil
Blend all marinade ingredients together in a blender until smooth.
Optional: Marinate chicken in marinade for 1-8 hours. If you'd like to skip this step, no problem, proceed with marinade as one of remaining ingredients.
1. Heat crock pot on high; brown chicken thighs and drain oil.
2. Add all remaining ingredients and stir well to combine.
3. Cook on high for four hours, or low for eight. Remove skins and bones. Garnish with crisped chickpeas if desired.
Crisped Chickpeas Garnish
- 2 cups cooked chickpeas
- 1 tsp. smoked paprika
- 1 tbsp. Thrive Algae Oil
- ¼ tsp. salt
1. Preheat oven to 375 degrees.
2. Place chickpeas, oil, and seasonings on a cookie sheet and roast until browned and crispy, about 20 minutes.
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