Dairy-Free Moroccan Tagine with Apricots and Almonds

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat, which is about 165°C. Add the 2 tablespoons of olive oil.
2. 2While the oil heats, cut the about 680 g chicken thighs into 2.54 cm pieces. In a bowl, combine the chicken pieces with 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of cinnamon, 1 teaspoon of ginger, and 0.5 teaspoon of turmeric. Toss to coat the chicken evenly.
3. 3Carefully place the seasoned chicken pieces into the hot oil in a single layer, being careful not to overcrowd the pot. Sear the chicken for 3-4 minutes per side, until nicely browned. Remove the browned chicken from the pot and set it aside on a plate.
4. 4Add the 1 large chopped onion to the pot. Cook, stirring occasionally, for 5-7 minutes, until the onion is softened and translucent. Add the 4 cloves of minced garlic and cook for 1 minute more, until fragrant.
5. 5Pour in the 2 cups of chicken broth. Add the 1 tablespoon of honey and the 1 cup of dried apricots. Bring the liquid to a boil.
6. 6Return the seared chicken pieces to the pot. Reduce the heat to low, cover the pot tightly, and let it simmer for 45 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 74°C.
7. 7Stir in the 0.5 cup of almonds. Continue to cook, uncovered, for another 5 minutes, allowing the sauce to thicken slightly and the almonds to warm through.
8. 8Remove the pot from the heat. Stir in the 0.25 cup of fresh cilantro. Let the tagine rest for 5 minutes before serving. Serve hot.

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