Liven up stew season with spicy chicken tagine

At this point in January, stew season is full on. While hearty, rich beef stews are more than welcome during the dark, chilly days of winter, they’re still just that — hearty and rich, which isn’t something I want to eat every day until April.

Instead, I opt for lighter, spicier, tagine-style stews this time of year. These stews, named for both the traditional earthenware pot in which they’re cooked, come to us by way of North Africa, and typically contain sweet and sour flavors from spices, fruits, and often nuts. In addition to bringing more variety to the stew genre, they can be made relatively quickly and, if you shop wisely, with only a few ingredients.

Consider this week’s recipe, a weeknight chicken tagine flavored with harissa, olives and apricots.

To start, you’ll brown boneless skinless chicken thighs in olive oil — on one side only. By not browning the second side, you’ll save some time without missing out on the deeply savory flavors built up on the chicken and in the fond on the bottom of the pan. Stir in a few tablespoons of red harissa (taste it before using because different brands have different spice levels) to bring layers of spice and piquancy without additional ingredients. Pitted bright green castelvetrano olives are my favorite olive variety to use here, for color, meaty texture, and bright, briny flavor. (You can certainly substitute something like a kalamata, if you prefer.) Dried apricots add sweetness and another texture to the dish. I like to use unsulfured apricots; they’re usually firmer than the bright orange fruit you find in a Sunkist bag. Finally, stir in a cup of chicken broth or stock, bring it to a simmer, and scrape up all of those flavorful browned bits on the bottom of the pan.

A quick, 10-minute simmer will render the chicken fork tender and flavorful, and then all you’re left to do is whip up a few quick sides. I like to serve this dish with steamed couscous and broccoli, but it would also be great with a few slices of bread and a salad if you need a lower-maintenance meal. Just be sure to serve something that will soak up all of the delicious sauce you just made.

Extra-virgin olive oil, for

the chicken

1 1/2 pounds boneless

skinless chicken thighs Salt and freshly ground black pepper, for the chicken

2 to 3 tablespoons red

harissa paste

1/2 cup pitted

castelvetrano olives 1/2 cup dried apricots, preferably unsulfured, halved

1 cup unsalted chicken

broth or stock

On the side: Steamed

couscous and broccoli

Place a large skillet or saute pan over medium-high heat and coat the bottom with olive oil. Meanwhile, season the chicken with salt and pepper.

When the oil is shimmering, add the chicken thighs and cook until well browned on side, 8 to 10 minutes. Flip, then add the harissa and stir so that it coats the chicken. Add the olives and apricots and stir to coat in the oil.

Stir in the chicken broth and bring to a boil, scraping up browned bits from the bottom of the pan. Reduce the heat to medium-low, cover with a lid or large sheet pan, and simmer until the chicken is fork-tender, about 10 minutes.

Remove from the heat and serve with couscous and broccoli. Serves 4.

Per serving: 226 calories (percent of calories from fat, 39), 15 grams protein, 22 grams carbohydrates, 3 grams fiber, 11 grams fat (2 grams saturated), 40 milligrams cholesterol, 735 milligrams sodium.

CONTRIBUTED BY HENRI HOLLIS Weeknight Chicken Tagine.