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

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the 2 tablespoons of olive oil and let it heat until it shimmers, about 1 minute.
2. 2Pat the 1.5 lbs of chicken thighs dry with paper towels. Season them all over with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Carefully place the seasoned chicken thighs into the hot pot. Brown them on all sides until they have a nice golden-brown color, 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, 3 cloves of garlic, and 1 tablespoon of ginger to the same pot. Cook, stirring frequently, until the onion is softened and translucent, about 5 minutes. You should be able to easily pierce the onion with a fork.
4. 4Stir in the 1 teaspoon of cinnamon, 1 teaspoon of turmeric, 1 teaspoon of cumin, and 1/4 teaspoon of saffron threads. Cook, stirring constantly, for 1 minute until the spices are fragrant. This helps to bloom their flavors.
5. 5Pour in the 1.5 cups of chicken broth, scraping the bottom of the pot with your spoon to loosen any browned bits. Bring the liquid to a gentle simmer. Add the 1 cup of dried apricots to the pot. Return the browned chicken thighs to the pot, nestling them into the liquid.
6. 6Cover the pot tightly with a lid. Reduce the heat to low 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) when checked with a meat thermometer.
7. 7Stir in the 1/2 cup of almonds and the 1/4 cup of chopped cilantro. Let it cook for another 2 minutes, uncovered, allowing the almonds to warm through and the cilantro to wilt slightly. Serve the Moroccan Chicken Tagine hot.

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