Moroccan Chicken Tagine Risotto
Creamy arborio risotto infused with the flavors of a classic chicken tagine: ras el hanout, preserved-style brightness from lemon, briny green olives, and sweet apricots, topped with seared chicken thighs and toasted almonds.
- Prep
- 25 min
- Cook
- 45 min
- Wait
- 35 min
- Total
- 1 hr 45 min
- Makes
- 4 generous main-course servings
Steps
Before you start
- Marinate the chicken for at least 30 minutes (up to 8 hours in the fridge); this is the main passive time.
- Warm the chicken stock in a saucepan and keep it at a bare simmer the whole time; cold stock stalls the rice and makes it cook unevenly.
- Have everything chopped and measured before you start the risotto, because once the rice goes in you need to stir regularly.
- Use skinless boneless thighs for even cooking; trim any large pieces of fat.
Marinate the chicken
- In a medium bowl, toss the chicken pieces with 2 tsp ras el hanout, 1 tbsp lemon juice (squeezed from the lemon, after zesting it in the next step if you prefer), 1 tbsp olive oil and ¾ tsp kosher salt until evenly coated.
- Cover and refrigerate for 30 minutes.
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Ready when: Every piece is evenly coated in a reddish-gold paste
Tip: Salt in the marinade seasons the meat through, so don't skip the rest time.
Prep and warm stock
- Pour the stock into a medium saucepan and bring to a bare simmer over medium-low heat, then keep it warm on the lowest setting.
- Meanwhile dice the onion, mince the garlic, grate the ginger and zest the lemon (zest first, then juice 1 tbsp for finishing, plus the 1 tbsp for the marinade).
- Slice the apricots, halve the olives and toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, shaking often.
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Ready when: Stock is steaming with tiny bubbles at the edges; almonds are light golden and smell nutty
Tip: Almonds burn fast; tip them onto a plate as soon as they color.
Sear the chicken
- Heat 1 tbsp of the risotto olive oil in a large wide pot over medium-high heat until shimmering.
- Add the chicken in a single layer (work in two batches if crowded) and cook without moving for 2 minutes, then stir and cook 2 to 3 minutes more.
- Transfer to a plate; it will finish cooking later.
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Ready when: Chicken is browned on the outside but still slightly pink inside
Tip: Don't crowd the pot or the chicken will steam and turn grey instead of browning.
Soften the aromatics
- Reduce heat to medium.
- Add the remaining 1 tbsp olive oil and 1 tbsp butter to the same pot, scraping up browned bits.
- Add the onion and a pinch of salt and cook, stirring, for 5 to 6 minutes.
- Stir in the garlic, ginger, 1½ tsp ras el hanout and turmeric and cook for 1 minute.
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Ready when: Onion is soft and translucent, not browned; spices smell fragrant
Tip: If the spices stick or darken, add a splash of stock.
Toast the rice
- Add the arborio rice and stir constantly for 2 minutes, coating every grain in the spiced oil.
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Ready when: Grain edges turn translucent while the centers stay chalky white
Deglaze with wine
- Pour in the white wine and stir until it is almost completely absorbed, about 1 to 2 minutes.
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Ready when: Pot looks nearly dry when you drag the spoon across the bottom and the sharp wine smell has mellowed
Add stock gradually
- Add the apricots, then ladle in about ¾ cup (180 ml) of warm stock.
- Stir frequently, keeping a gentle simmer, until the liquid is mostly absorbed before adding the next ladleful.
- Continue for 18 to 22 minutes, using about 5 cups (1.2 L) of stock.
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Ready when: A spoon dragged through leaves a trail that slowly closes; rice is nearly tender with a slight bite
Tip: If the rice sticks, lower the heat; if it barely bubbles, raise it slightly.
Return the chicken
- Stir the chicken and any juices from the plate and the olives into the rice.
- Continue adding stock a little at a time for 4 to 5 minutes more, until the chicken is cooked through and the rice is tender but still has a slight bite in the center.
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Ready when: Largest chicken piece reads 175°F (80°C) on an instant-read thermometer and is no longer pink
Tip: You may not need all the stock; stop when the rice is al dente.
Finish and rest
- Remove the pot from the heat.
- Vigorously stir in the remaining 1 tbsp cold butter, Parmesan, lemon zest and 1 tbsp lemon juice.
- Taste and season with salt and pepper.
- Cover and let rest for 2 minutes.
- If too thick, loosen with a splash of warm stock.
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Ready when: Risotto is glossy and flows slowly into a flat pool when the pot is tilted
Tip: Cold butter added off the heat gives the best creamy finish.
Garnish and serve
- Spoon the risotto into warm shallow bowls and top with toasted almonds and chopped cilantro.
- Serve immediately.
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Tip: Risotto thickens quickly, so serve right away.
Good to know
Tips
- Keep the stock hot throughout; adding cold stock slows cooking and gives a gummy texture.
- Taste your olives and stock for saltiness before the final seasoning; both can be quite salty.
- Stir often but not constantly after the first few additions, as the gentle agitation releases starch for creaminess.
- Add stock a little at a time near the end; you want a loose, flowing risotto, not a stiff one.
Make ahead
Marinate the chicken up to 8 hours ahead and keep refrigerated. Toast the almonds and chop the vegetables, apricots and olives a day ahead. The risotto itself is best made just before serving.
Storage & reheating
Room temperature: no more than 2 hours. Fridge: airtight container up to 3 days. Freezer: not recommended because the rice turns mushy. Reheat in a saucepan over low heat with a splash of stock or water, stirring, until steaming hot (165°F/74°C). Add fresh almonds and cilantro after reheating.
Substitutions
- dry white wine → additional low-sodium chicken stock plus 1 tsp lemon juice. Keeps the acidity without alcohol.
- ras el hanout → 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp cinnamon and ½ tsp paprika. Approximates ras el hanout per 1½ tsp; double for the marinade amount.
- dried apricots → chopped pitted dates or golden raisins. Same quantity; dates give a deeper sweetness.
- Parmesan cheese → Pecorino Romano. Saltier, so taste before adding extra salt.