Moroccan Chicken Tagine with Apricots and Almonds

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 large chopped onion and cook until softened, about 5-7 minutes.

3. 3

   Stir in 4 minced garlic cloves, 1 tablespoon of grated fresh ginger, 2 teaspoons of Ras el Hanout, 1 teaspoon of ground turmeric, 0.5 teaspoon of ground cinnamon, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, cooking for 1 minute until fragrant.

4. 4

   Add 1.5 pounds of boneless, skinless chicken thighs to the pot and brown them lightly on all sides for about 5-7 minutes.

5. 5

   Pour in 2 cups of chicken broth, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 25 minutes.

6. 6

   Stir in 1 cup of halved dried apricots and 0.5 cup of blanched almonds, cover again, and cook for an additional 15 minutes until the chicken is tender and cooked through.

7. 7

   Garnish the tagine with 0.25 cup of fresh chopped cilantro before serving.