Moroccan Chicken Tagine with Apricots and Almonds (Gluten-Free)

Ingredients

• 1.5 lbs Chicken thighs
• 2 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Turmeric
• 1 tsp Cumin
• 0.5 tsp Cinnamon
• 0.25 tsp Saffron threads
• 1.5 cups Chicken broth
• 0.75 cup Dried apricots
• 0.5 cup Almonds
• 0.25 cup Cilantro
• 1 cup Gluten-free couscous

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F/200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the 1.5 lbs of chicken thighs. Brown the chicken thighs on all sides for 3 to 4 minutes per side, until they are golden brown. Remove the browned chicken thighs from the pot and set them aside on a plate.
2. 2Reduce the heat to medium (300°F/150°C). Dice the 1 medium onion into 1/2-inch pieces and add it to the pot. Cook the onion, stirring occasionally, for about 5 minutes, until it has softened. Mince the 3 cloves of garlic and grate the 1 tablespoon of ginger, then add them to the pot and cook for 1 minute more, stirring constantly, until they are fragrant.
3. 3Stir in the 1 teaspoon of turmeric, 1 teaspoon of cumin, 0.5 teaspoon of cinnamon, and 0.25 teaspoon of saffron threads. Cook these spices for 30 seconds, stirring constantly, until they become very fragrant.
4. 4Return the browned 1.5 lbs of chicken thighs to the pot. Pour in the 1.5 cups of chicken broth and add the 0.75 cup of dried apricots. Increase the heat to bring the liquid to a gentle simmer. Once simmering, reduce the heat to low (250°F/120°C), cover the pot tightly with a lid, and cook for 30 to 40 minutes, or until the chicken is tender and cooked through, reaching an internal temperature of 165°F (74°C) when measured with a meat thermometer.
5. 5While the chicken is simmering, toast the 0.5 cup of almonds. Place the almonds in a dry skillet over medium heat (350°F/175°C) and cook, stirring frequently, for 3 to 5 minutes, until they are lightly golden brown and fragrant. Remove them from the skillet and set aside.
6. 6While the chicken is simmering, prepare the 1 cup of gluten-free couscous. In a separate small pot, bring 1.5 cups of water to a boil over high heat (212°F/100°C). Once boiling, remove the pot from the heat, stir in the 1 cup of gluten-free couscous, and immediately cover the pot tightly with a lid. Let it stand for 5 minutes, then uncover and fluff the couscous with a fork until it is light and separate.
7. 7Chop the 0.25 cup of cilantro. Stir the toasted 0.5 cup of almonds and the chopped 0.25 cup of cilantro into the tagine.
8. 8Serve the Moroccan Chicken Tagine hot, spooned over the prepared fluffy 1 cup of gluten-free couscous.

Substitutions

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