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
• 1/2 tsp Cumin
• 1/4 tsp Saffron threads
• 1.5 cups Chicken broth
• 1/2 cup Dried apricots
• 1/4 cup Almonds
• 1/4 cup Cilantro
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven over medium heat (350°F/175°C). Add the 2 tablespoons of olive oil and let it warm for 1 minute.
2. 2Pat the 1.5 lbs of chicken thighs dry with paper towels. Season them evenly with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Carefully place the seasoned chicken thighs into the hot pot and sear them on all sides until they are nicely browned, about 3-4 minutes per side. Once browned, remove the chicken thighs from the pot and set them aside on a clean plate.
3. 3Add the 1 medium onion to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, which should take about 5 minutes. Add the 3 cloves of garlic, minced, and the 1 tablespoon of ginger, grated or minced, and cook for 1 minute more, stirring constantly until fragrant.
4. 4Stir in the 1 teaspoon of cinnamon, 1 teaspoon of turmeric, 1/2 teaspoon of cumin, and 1/4 teaspoon of saffron threads. Cook for 30 seconds, stirring constantly, until the spices are very fragrant.
5. 5Pour in the 1.5 cups of chicken broth, scraping up any browned bits from the bottom of the pot. Bring the broth to a gentle simmer. Add the 1/2 cup of dried apricots to the pot and stir them in. Return the seared chicken thighs to the pot, nestling them into the liquid.
6. 6Cover the pot tightly with a lid. Reduce the heat to low (250°F/120°C) and let the tagine simmer gently for 30-40 minutes. The chicken is cooked through when it is tender and reaches an internal temperature of 165°F (74°C).
7. 7Stir in the 1/4 cup of almonds and the 1/4 cup of fresh cilantro, chopped. Serve the Moroccan Chicken Tagine hot.

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