Happy Apricot Day! Originally from China, Apricots have been grown by humans for 4,000 years and are rich in beta carotene, vitamin C, vitamin A and fiber. Today 95% of the world’s apricots are grown in California.
While most of us are familiar with apricots in flans and pastries, and as dried fruit, they’re also delicious in dishes like chicken tagine. Here is a chicken tagine recipe to help you celebrate Apricot Day.
- 1 1/2 tablespoons canola oil
- 8 (5-ounce) bone-in chicken thighs, skinned
- 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 cups chopped onion
- 1/4 cup finely chopped fresh garlic
- 1 1/4 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground red pepper
- 1 cup unsalted chicken stock (such as Swanson)
- 1 1/2 teaspoons honey
- 1 (3-inch) cinnamon stick
- 2/3 cup chopped dried apricots
- 2 (15-ounce) cans organic chickpeas, rinsed and drained
- 1/4 cup cilantro leaves
- Lemon wedges
1. Heat large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle 1/2 teaspoon salt and black pepper over meaty side of chicken, then add chicken to pan, meaty side down and cook 5 minutes or until well browned. Remove from pan (do not brown other side).
2. Sauté onion and garlic in pan 4 minutes, then add cumin and next 5 ingredients (through red pepper). Cook 1 minute, stirring constantly. Add remaining 3/4 tsp. salt, stock, honey, and cinnamon, scraping pan to loosen browned bits; bring to a simmer.
3. Pour mixture into 6-quart electric slow cooker. Stir in apricots and chickpeas. Place chicken, browned side up, on top of apricots and chickpeas. Cover and cook on LOW for 7 hours. Discard cinnamon stick. Sprinkle with cilantro and serve with lemon wedges.