Slow-Cooked Moroccan Chicken Tagine with Apricots and Almonds
Embark on a culinary journey to the vibrant souks of Morocco with this aromatic chicken tagine, a dish that whispers tales of ancient spice routes and communal feasts. Succulent chicken pieces are slow-cooked to melting tenderness in a fragrant broth, rich with warming spices like turmeric, ginger, and cinnamon, and brightened by the sweet tang of dried apricots. The dish's appeal lies in its comforting depth, the chicken practically falling off the bone, while the toasted almonds add a delightful textural crunch and nutty finish. This tagine is more than a meal, it's an experience, a fragrant tapestry of flavors that lingers on the palate and in the memory.
Ingredients
- •4 bone-in, skin-on chicken thighs
- •2 tablespoons olive oil
- •1 large onion, chopped
- •3 cloves garlic, minced
- •1 inch fresh ginger, grated
- •1 teaspoon ground turmeric
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1/2 teaspoon ground ginger
- •1 cinnamon stick
- •2 cups chicken broth
- •1 (14.5 ounce) can diced tomatoes, undrained
- •1/2 cup dried apricots, halved
- •1 tablespoon honey
- •1/4 cup blanched almonds, toasted
- •1/4 cup fresh cilantro, chopped
- •Salt to taste
- •Black pepper to taste
- •Optional: Couscous for serving
Dietary Info
Instructions
- 1
Season chicken thighs generously with salt and black pepper. Heat olive oil in a large Dutch oven or tagine over medium-high heat. Sear chicken thighs until golden brown on all sides, about 4-5 minutes per side. Remove chicken and set aside.
- 2
Reduce heat to medium. Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and grated fresh ginger, cooking for another minute until fragrant.
- 3
Stir in ground turmeric, cumin, coriander, and ground ginger. Cook for 1 minute, stirring constantly, to toast the spices.
- 4
Return chicken to the pot. Add chicken broth, diced tomatoes, dried apricots, honey, and a cinnamon stick. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until chicken is fall-off-the-bone tender.
- 5
While the tagine cooks, toast blanched almonds in a dry skillet over medium heat for 3-5 minutes until lightly golden and fragrant. Set aside.
- 6
Remove cinnamon stick. Taste and adjust seasoning as needed.
- 7
Serve the tagine hot, garnished generously with fresh chopped cilantro and toasted almonds.
- 8
Optional: Serve over a bed of fluffy couscous to soak up the rich sauce.
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