Moroccan Chicken Tagine with Apricots and Almonds

Ingredients

• 1.5 lbs Chicken thighs
• 2 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Cinnamon
• 1 tsp Turmeric
• 1 tsp Cumin
• 0.25 tsp Saffron threads
• 1.5 cups Chicken broth
• 0.5 cup Dried apricots
• 0.25 cup Almonds
• 0.25 cup Cilantro
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stovetop over medium heat (350°F/175°C). Add the 2 tablespoons of olive oil and let it heat until it shimmers, about 1 minute.
2. 2While the oil heats, season the 1.5 lbs of chicken thighs with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper.
3. 3Carefully place the seasoned chicken thighs into the hot oil. Sear the chicken for 3-4 minutes per side, until it is nicely browned. Remove the chicken from the pot and set it aside on a plate.
4. 4Add the 1 medium onion to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. This will be around medium heat (350°F/175°C).
5. 5Add the 3 cloves of minced garlic, 1 tablespoon of grated ginger, 1 teaspoon of cinnamon, 1 teaspoon of turmeric, 1 teaspoon of cumin, and the 0.25 teaspoon of saffron threads to the pot with the onions. Stir constantly and cook for 1 minute until fragrant.
6. 6Return the seared chicken thighs to the pot. Pour in the 1.5 cups of chicken broth and add the 0.5 cup of dried apricots. Stir to combine everything.
7. 7Bring the liquid in the pot to a gentle simmer over medium heat (350°F/175°C). Once simmering, reduce the heat to low, cover the pot tightly, and cook for 30-35 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
8. 8Stir in the 0.25 cup of almonds and the 0.25 cup of chopped cilantro. Cook for 1-2 minutes more, just to warm the almonds and cilantro through.
9. 9Serve the Moroccan Chicken Tagine hot.

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