Moroccan Chicken Tagine with Apricots and Almonds

Ingredients & Substitutes

Instructions

1. 1

   Season 1.5 kilograms of chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large tagine or heavy-bottomed pot over medium heat, then brown the seasoned chicken thighs on all sides for 5-7 minutes.

3. 3

   Remove the chicken and add 2 thinly sliced large onions to the pot, cooking until softened, about 8-10 minutes.

4. 4

   Stir in 3 minced cloves of garlic, 1 teaspoon of ground ginger, 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, 1/2 teaspoon of cinnamon, and the steeped 1/4 teaspoon of saffron threads, cooking for 1 minute until fragrant.

5. 5

   Return the chicken to the pot, add 1 cup of chicken broth, 1 cup of halved dried apricots, and bring the mixture to a simmer.

6. 6

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

7. 7

   Stir in 1/2 cup of blanched almonds and 1/4 cup of chopped fresh cilantro just before serving.