Description
A fragrant and flavorful Moroccan chicken tagine with tender chicken, apricots, almonds, and warm spices like cumin and cinnamon. Slow-cooked to perfection.
Ingredients
Scale
- 8 chicken thighs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon saffron threads
- 1 cup chicken broth
- 1 cup dried apricots, halved
- 1/2 cup almonds, toasted
- 2 tablespoons honey
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large tagine or pot over medium heat.
- Add chicken thighs and brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same pot, sauté onion until softened, then add garlic and spices (cumin, coriander, cinnamon, ginger, saffron). Cook for 1-2 minutes until fragrant.
- Return chicken to the pot, pour in chicken broth, and bring to a simmer.
- Add apricots and honey, cover, and simmer for 45-60 minutes until chicken is tender.
- Stir in almonds and season with salt and pepper.
- Serve hot, garnished with fresh cilantro.
Notes
For best results, use a traditional tagine pot. Serve with couscous or rice. Adjust spice levels to taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Method: Main Course
- Cuisine: Moroccan
Nutrition
- Calories: 450 kcal
- Sugar: 15g
- Fat: 28g
- Carbohydrates: 25g
- Protein: 32g