Tagine Bil Dajaj Wa Mishmish (fragrant Chicken And Apricot Tagine)

Tagine Bil Dajaj wa Mishmish, or Fragrant Chicken and Apricot Tagine, is a traditional Emirati dish that combines tender chicken with the sweetness of apricots and a blend of aromatic spices. This comforting and flavorful tagine is perfect for sharing with family and friends.

Tagine Bil Dajaj Wa Mishmish (fragrant Chicken And Apricot Tagine)

Ingredients

  • 1 whole chicken, cut into pieces
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground paprika
  • 1/2 cup dried apricots
  • 2 tablespoons honey
  • 2 cups chicken broth
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish

Instructions

  1. In a tagine or large, deep skillet, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic, and cook until softened.
  3. Add the chicken pieces to the skillet and brown on all sides.
  4. Stir in the ground ginger, turmeric, cinnamon, cumin, coriander, and paprika, coating the chicken evenly with the spices.
  5. Pour in the chicken broth and add the dried apricots. Bring to a simmer.
  6. Drizzle the honey over the chicken and apricots, then cover and let simmer for 45-50 minutes, or until the chicken is cooked through and tender.
  7. Season with salt and pepper to taste.
  8. Garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
15g

Supplies

Tagine or deep skillet Cooking spoon Cutting board Knife

Tools

Stovetop

Serving suggestions

Serve the Fragrant Chicken and Apricot Tagine with fluffy couscous or warm pita bread.

Tips & tricks

For an extra burst of flavor, try adding a sprinkle of toasted almonds or pine nuts on top before serving.

Cost

$20