Chicken Tagine with Apricots and Almonds

Ingredients & Substitutes

Instructions

1. 1

   In a large tagine or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.

2. 2

   Brown 800 grams of chicken thighs on all sides for about 5 minutes, then remove them and set aside.

3. 3

   Add 1 chopped large onion to the pot and sauté for 5 minutes until softened, then stir in 4 minced garlic cloves and 2 tablespoons of grated fresh ginger for 1 minute until fragrant.

4. 4

   Return the chicken to the pot, then sprinkle in 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of saffron threads.

5. 5

   Pour in 500 ml of chicken broth, add 1 cinnamon stick, 100 grams of dried apricots, and 1 tablespoon of honey, bringing the mixture to a simmer.

6. 6

   Cover the pot tightly and reduce the heat to low, then cook for 45-50 minutes, or until the chicken is tender and cooked through.

7. 7

   Stir in 50 grams of blanched almonds and 1/4 cup of chopped fresh cilantro, then simmer uncovered for an additional 5-10 minutes to allow the sauce to thicken slightly.