Moroccan Tagine-Style Chicken with Apricots and Almonds
Embark on a culinary journey to North Africa with this aromatic Moroccan Tagine-Style Chicken, a dish that beautifully marries sweet and savory notes in every tender bite. The air fills with the warm, exotic scent of cumin, coriander, and cinnamon as the chicken slowly braises, creating a deeply flavorful and comforting stew. Succulent chicken thighs are enveloped in a rich, spiced tomato sauce, studded with plump, sweet dried apricots and crunchy blanched almonds, offering delightful textural contrasts. This dish is a celebration of communal dining and rich cultural heritage, delivering a complex yet harmonious flavor profile that is both exotic and profoundly satisfying. It's a true feast for the senses, promising a memorable and heartwarming experience with every spoonful.
Ingredients
- •2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- •2 tablespoons olive oil
- •1 large yellow onion, chopped
- •3 cloves garlic, minced
- •1 tablespoon grated fresh ginger
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1/2 teaspoon ground turmeric
- •1/4 teaspoon ground cinnamon
- •1/2 teaspoon smoked paprika
- •1 14.5-ounce can diced tomatoes, undrained
- •1 cup chicken broth
- •1/2 cup dried apricots, halved
- •1/4 cup blanched slivered almonds
- •2 tablespoons honey
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •Optional: 1/4 cup chopped fresh cilantro for garnish
- •Optional: couscous for serving
Instructions
- 1
1. Season chicken pieces with salt and black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 2
2. Add chicken to the pot and brown on all sides for about 5-7 minutes. Remove chicken from the pot and set aside.
- 3
3. Reduce heat to medium. Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic, grated ginger, cumin, coriander, turmeric, cinnamon, and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant.
- 4
4. Return chicken to the pot. Stir in diced tomatoes, chicken broth, dried apricots, and honey. Bring the mixture to a simmer.
- 5
5. Reduce heat to low, cover the pot, and simmer for 45 minutes to 1 hour, or until chicken is very tender and cooked through. Stir occasionally to prevent sticking.
- 6
6. Stir in blanched slivered almonds during the last 10 minutes of cooking. Taste and adjust seasoning if necessary.
- 7
7. Ladle the Moroccan Tagine-Style Chicken into serving bowls. Garnish with fresh cilantro if desired. Serve hot, optionally over a bed of fluffy couscous.
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