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Welcome to this flavorful journey to North Africa with our Chicken Tagine with Apricots and Almonds recipe. This traditional Moroccan dish is a delightful medley of tender chicken, sweet apricots, and crunchy almonds. All are slow-cooked in a fragrant blend of spices. Not only is this dish packed with protein from the chicken and almonds, but it’s also relatively low in fat, making it a delicious and healthy choice for any meal.
To prepare this recipe, you’ll need the following kitchen equipment:
- A tagine or dutch oven: The traditional cooking vessel for a tagine dish is, of course, a tagine. However, a dutch oven will work perfectly fine if you don’t have one.
- A sharp knife and cutting board: For chopping the onions, mincing the garlic, and cutting the apricots.
- A bowl: For mixing the spices and coating the chicken.
- A frying pan: For toasting the almonds.
Tips and Tricks
Here are some tips to ensure your Chicken Tagine with Apricots and Almonds is a success:
- To get a nice, flavorful crust on your chicken, make sure your pot is hot before you add the thighs, and let them cook undisturbed until they release easily from the pot.
- To plump up your apricots, cover them with boiling water and let them sit for about 10 minutes before adding them to the tagine.
- You can substitute the chicken with chickpeas or tofu if you prefer a vegetarian version. You can also experiment with different dried fruits or nuts for different flavors and textures.
For the chicken tagine:
- 4 chicken thighs, bone-in and skin-on
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 cup chicken broth
- 1 tablespoon honey
For the apricots and almonds:
- 1 cup dried apricots, roughly chopped
- 1/2 cup blanched almonds, toasted
- Fresh parsley or cilantro for garnish
- In a large bowl, mix the cumin, coriander, cinnamon, salt, and pepper. Add the chicken thighs and toss to coat them in the spice mix.
- Heat the olive oil in a tagine or dutch oven over medium heat. Add the chicken thighs, skin-side down, and cook until browned, about 5 minutes per side. Remove the chicken from the pot and set aside.
- In the same pot, add the onion and sauté until soft and translucent. Add the garlic and ginger and cook for another minute until fragrant.
- Return the chicken to the pot, add the chicken broth and honey, and stir to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 30 minutes.
- While the chicken is cooking, place the apricots in a small bowl and cover with boiling water. Let them sit for 10 minutes to plump up, then drain.
- After 30 minutes, add the plumped apricots to the pot and stir to combine. Continue to cook, covered, for another 10-15 minutes, or until the chicken is fully cooked and tender.
- In the meantime, toast the almonds in a dry pan over medium heat until golden and fragrant. Be careful not to burn them.
- Serve the chicken tagine hot, sprinkled with toasted almonds and fresh parsley or cilantro.
Enjoy this hearty, flavorful dish that’s sure to transport your taste buds to Morocco!
We hope you enjoy making and eating this Chicken Tagine with Apricots and Almonds. We’re sure it will bring a taste of Morocco to your kitchen and become a favorite in your recipe repertoire. Don’t forget to share your culinary adventures with us, and check out other international cuisine recipes on our blog. Bon Appétit!