Moroccan Chicken Tagine with Apricots and Almonds

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine the 1 kg chicken pieces with 1 teaspoon salt, 0.5 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1 teaspoon sweet paprika, and 0.5 teaspoon ground cinnamon, mixing well to coat the chicken.

2. 2

   Heat 2 tablespoons olive oil in a tagine or large Dutch oven over medium heat, then add 1 large thinly sliced onion and cook for 5-7 minutes until softened, stirring occasionally.

3. 3

   Add 4 minced garlic cloves and 2 tablespoons grated fresh ginger to the pot, cooking for an additional 2 minutes until fragrant.

4. 4

   Add the marinated chicken to the pot and brown it on all sides for about 8-10 minutes, ensuring even color.

5. 5

   Pour in 1 cup chicken broth and the 0.25 teaspoon saffron threads steeped in 2 tablespoons hot water, bring the mixture to a simmer, then reduce heat, cover, and cook for 30 minutes.

6. 6

   Stir in 0.5 cup halved dried apricots and 1 tablespoon honey, cover again, and continue to cook for another 15-20 minutes, or until the chicken is tender and cooked through.

7. 7

   While the tagine simmers, toast 0.25 cup blanched almonds in a dry pan over medium heat for 3-5 minutes until golden brown and fragrant, then set aside.

8. 8

   Garnish the finished tagine with the toasted 0.25 cup chopped fresh cilantro and the toasted 0.25 cup blanched almonds before serving.