Gluten-Free Tunisian Tagine with Chicken and Apricots

Ingredients

• 1.5 lbs Chicken Thighs (boneless, skinless)
• 1 medium Onion (diced)
• 3 cloves Garlic Cloves (minced)
• 1 cup Dried Apricots (halved)
• 0.25 cup Almonds (slivered)
• 2 cups Chicken Broth
• 2 tbsp Olive Oil
• 1 tsp Ground Ginger
• 0.5 tsp Ground Cinnamon
• 0.5 tsp Turmeric
• Pinch amount Saffron Threads
• To taste amount Salt
• To taste amount Black Pepper
• 4 cups Cauliflower Rice

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat, which is about 350°F (175°C). Add the 2 tablespoons of olive oil to the pot.
2. 2While the oil heats, season the 1.5 pounds of chicken thighs generously with salt and pepper. Once the oil is shimmering, carefully add the seasoned chicken thighs to the pot. Brown the chicken on all sides until it has a nice golden-brown color, about 3-4 minutes per side. Remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion, diced, and the 3 cloves of garlic, minced, to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, which should take about 5 to 7 minutes. Do not let the garlic burn.
4. 4Stir in the 1 teaspoon of ground ginger, 0.5 teaspoon of ground cinnamon, 0.5 teaspoon of turmeric, and the pinch of saffron threads. Cook for 1 minute more, stirring constantly, until the spices are fragrant. This helps to bloom their flavors.
5. 5Return the browned 1.5 pounds of chicken thighs to the pot. Add the 2 cups of chicken broth and the 1 cup of dried apricots, halved. Stir everything together to combine.
6. 6Bring the liquid in the pot to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and cook for 30 to 35 minutes. The chicken should be cooked through, reaching an internal temperature of 165°F (74°C), and the apricots should be plump and tender.
7. 7Stir in the 0.25 cup of slivered almonds. Let the tagine sit for 5 minutes off the heat, allowing the flavors to meld and the almonds to warm through.
8. 8Serve the hot Tunisian tagine over 4 cups of cauliflower rice.

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