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

   Sear 1.5 kg of chicken thighs for 3-4 minutes per side until lightly browned, then remove them from the pot and set aside.

3. 3

   Add 1 large finely chopped onion to the pot and sauté for 5-7 minutes until softened, then add 4 minced garlic cloves and 1 tablespoon of grated fresh ginger, cooking for another minute until fragrant.

4. 4

   Stir in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of ground turmeric, and 1/2 teaspoon of ground cinnamon, cooking for 30 seconds to toast the spices.

5. 5

   Return the chicken to the pot, add 2 cups (480 ml) of chicken broth, 1/4 teaspoon of saffron threads soaked in 2 tablespoons of hot water, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, bringing the mixture to a simmer.

6. 6

   Reduce the heat to low, cover the pot, and cook for 40 minutes, then add 1 cup (150g) of halved dried apricots and continue to cook for another 20 minutes, or until the chicken is tender and cooked through.

7. 7

   Garnish the tagine with 1/2 cup (60g) of toasted blanched almonds and 1/4 cup of chopped fresh cilantro before serving.