Moroccan Chicken Tagine with Apricots and Almonds

Ingredients

• 1.5 lbs Chicken thighs
• 2 tablespoons Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 1 teaspoon Turmeric
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon Cumin
• 1/4 teaspoon Saffron threads
• 1.5 cups Chicken broth
• 1/2 cup Dried apricots
• 1/4 cup Almonds
• 1/4 cup Cilantro

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is approximately 350°F (175°C). Add the 1.5 lbs of chicken thighs to the pot and sear them for 3-4 minutes per side, until they are deeply browned on all sides. Remove the browned 1.5 lbs of chicken thighs from the pot and set them aside on a plate.
2. 2Add the 1 medium onion, diced into 1/2-inch pieces, to the same pot and cook, stirring occasionally, for about 5 minutes, until it has softened and become translucent. 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 they are fragrant.
3. 3Stir in the 1 teaspoon of turmeric, 1/2 teaspoon of cinnamon, 1/2 teaspoon of cumin, and 1/4 teaspoon of saffron threads. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
4. 4Pour in the 1.5 cups of chicken broth and add the 1/2 cup of dried apricots. Increase the heat to medium-high and bring the liquid to a gentle simmer, where small bubbles consistently break the surface.
5. 5Carefully return the seared 1.5 lbs of chicken thighs to the pot. Cover the pot with a lid, reduce the heat to low, and let it simmer gently for 30-40 minutes, or until the chicken is very tender and reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer.
6. 6Stir in the 1/4 cup of almonds and the 1/4 cup of fresh cilantro, chopped. Cook for 1-2 minutes more, stirring gently, just until the almonds and cilantro are heated through.
7. 7Serve the Moroccan Chicken Tagine hot, perhaps with plain rice.

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