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
• 0.5 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

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat. Add the 2 tablespoons of olive oil and let it heat up for about 1 minute.
2. 2Add the 1.5 lbs of chicken thighs to the hot pot. Cook for 3-4 minutes per side, until they are nicely browned. Remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion to the pot. Cook, stirring occasionally, for 5-7 minutes, until the onion pieces are softened and look translucent.
4. 4Add the 3 cloves of garlic, 1 tablespoon of ginger, 1 teaspoon of cinnamon, 1 teaspoon of turmeric, 0.5 teaspoon of cumin, and 0.25 teaspoon of saffron threads to the pot. Stir constantly for 1 minute until everything is fragrant.
5. 5Pour in the 1.5 cups of chicken broth. Scrape the bottom of the pot with your spoon to loosen any browned bits. Add the 0.5 cup of dried apricots. Bring the liquid to a gentle simmer.
6. 6Return the browned 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 cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
7. 7Stir in the 0.25 cup of almonds and the 0.25 cup of cilantro. Cook for 1 more minute to warm them through. Serve the Moroccan Chicken Tagine hot.

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