Moroccan Chicken Tagine with Apricots and Almonds

Ingredients

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

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil and let it warm for about 1 minute.
2. 2Pat the 1.5 lbs of chicken thighs dry with paper towels. Season them generously with salt and pepper (not listed in ingredients, but assumed for browning). Carefully place the chicken thighs into the hot oil, making sure not to overcrowd the pot. Brown the chicken on all sides until golden brown, about 3-4 minutes per side. Once browned, remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion, chopped, and the 3 cloves of garlic, minced, to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Make sure to scrape up any browned bits from the bottom of the pot.
4. 4Stir in the 1 teaspoon of ginger, 1 teaspoon of turmeric, 1 teaspoon of cumin, 0.5 teaspoon of cinnamon, and 0.25 teaspoon of saffron threads. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
5. 5Pour in the 1.5 cups of chicken broth. Bring the liquid to a simmer, continuing to scrape the bottom of the pot to release any flavorful browned bits.
6. 6Return the browned 1.5 lbs of chicken thighs to the pot. Add the 0.5 cup of dried apricots. Ensure the chicken is mostly submerged in the liquid. Cover the pot tightly with a lid.
7. 7Reduce the heat to low (275°F / 135°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).
8. 8Remove the lid and stir in the 0.25 cup of almonds and the 0.25 cup of cilantro. Let it cook uncovered for another 2 minutes to allow the flavors to meld and the almonds to warm through.
9. 9Serve the Moroccan Chicken Tagine hot.

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