Chicken Tagine with Apricots and Almonds

Ingredients & Substitutes

Instructions

1. 1

   In a large tagine or Dutch oven, heat 3 tablespoons of olive oil over medium heat.

2. 2

   Sear 1.5 kilograms of bone-in, skin-on chicken thighs until golden brown on all sides, then remove chicken and set aside.

3. 3

   Add 2 large finely chopped onions to the pot and sauté until softened, about 8 minutes.

4. 4

   Stir in 4 cloves of minced garlic, 1 tablespoon of grated fresh ginger, 1 teaspoon of turmeric powder, 1.5 teaspoons of cumin powder, 1 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, cooking for 1 minute until fragrant.

5. 5

   Return the seared chicken thighs to the pot, add 1 cinnamon stick, 0.5 teaspoon of saffron threads steeped in 2 tablespoons of hot water, and 2 cups of chicken broth, then bring to a simmer.

6. 6

   Reduce the heat to low, cover the pot, and cook for 45 minutes, allowing the chicken to braise gently.

7. 7

   Stir in 1 cup of halved dried apricots and 0.5 cup of blanched almonds, then continue to cook, covered, for another 15 minutes, or until the chicken is very tender and the sauce has thickened.

8. 8

   Garnish with 0.25 cup of fresh chopped cilantro before serving.