Community member Jennifer Clair is offering a Shavout Cook-along on Saturday, May 30 at 5:00. Join her to make a Moroccan Tagine with Apricots and Chickpeas (with or without chicken, depending on your preference). We will discuss ways we can celebrate Shavout by cooking and sharing food, and you’ll end with a delicious meal!

Register soon! The class is limited to 15 screens (more than one person can share a screen). Read the recipe below to make sure you will have the ingredients for cooking the meal!

Moroccan Chicken Tagine with Apricots and Chickpeas

Serves 6

If you have the Moroccan spice blend ras el hanout in your pantry, you can omit the dried spices and use 2 tablespoons of that mix in Step 1.

2 tablespoons olive oil

1 1/2 pounds boneless, skinless chicken thighs, cut in 2-inch pieces

Kosher salt 

1 large onion, diced

2 tablespoons chopped fresh ginger

4 garlic cloves, minced

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons turmeric

1 teaspoon paprika

5 grinds of black pepper

Pinch of ground cardamom

1 14-ounce can diced tomatoes

2 cups chicken broth

1 cinnamon stick or a pinch of cinnamon

2 pounds vegetables, cut into 2-inch pieces (fennel, zucchini, butternut squash, sweet potatoes, turnips, carrots) 

1 15-ounce can chickpeas, drained and rinsed

12 dried apricots or prunes, cut in quarters 

1 tablespoon chopped preserved lemon (optional, Beacon Pantry has!)

Juice of 1 lemon

Steamed couscous, for serving
 

1. Heat the oil in a large Dutch oven or saucepan over medium-high heat. Add the onion, ginger, and garlic and cook until the onions are translucent, about 4 minutes. Move the onions to the sides of the pan, and add the chicken in the center. Season the chicken with salt and cook until it just starts to brown. Add the coriander, cumin, turmeric, black pepper, and cardamom and cook until very fragrant, about 1 minute.

2. Add the tomatoes, broth, cinnamon stick, vegetables, chickpeas, dried fruit, and bring to a boil. Reduce heat to medium-low and simmer, covered, until the chicken is very tender, about 30 minutes. Season to taste with salt and the juice of ½ lemon (to start). Serve hot over steamed couscous.

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