Chicken Tagine with Apricots and Almonds

Ingredients & Substitutes

Instructions

1. 1

   In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.

2. 2

   Add 1 large chopped onion and cook until softened, about 5 minutes.

3. 3

   Add 8 pieces of chicken thighs, 4 minced garlic cloves, 2 inches of grated fresh ginger, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of turmeric, 1 cinnamon stick, 0.25 teaspoon of saffron threads, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot, browning the chicken on all sides for 8-10 minutes.

4. 4

   Pour in 1 (14.5 oz) can of crushed tomatoes and 2 cups of chicken broth, then bring the mixture to a simmer.

5. 5

   Stir in 1 cup of dried apricots and 1 tablespoon of honey, then reduce the heat to low, cover, and let it simmer for 30-40 minutes, or until the chicken is cooked through and tender.

6. 6

   Garnish the tagine with 0.5 cup of blanched almonds and 0.25 cup of chopped fresh cilantro before serving.