Dinner · Moroccan · 20 min
Chicken Tagine with Apricots and Almonds
- Calories
- 775
- Protein
- 53g
- Carbs
- 39g
- Fat
- 47g
Ingredients
- 227 g chicken thigh
- 2.0963 tbsp olive oil
- 60 g yellow onion
- 2 clove garlic
- 1 tsp ground ginger
- 1 tsp ground cumin
- 0.5 tsp ground turmeric
- 1 each cinnamon stick
- 1.5 cup chicken broth
- 35 g dried apricot
- 0.5 tsp salt
- 0.25 tsp black pepper
- 15 g slivered almonds
- 5 g fresh parsley
Method
- 01Pat chicken pieces dry with paper towels and season with salt and black pepper.
- 02Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Add chicken and sear until browned on all sides, about 2-3 minutes per side. Remove chicken and set aside.
- 03Reduce heat to medium, add yellow onion, and sauté for 5-7 minutes until translucent. Add garlic, ground ginger, ground cumin, and ground turmeric, stirring constantly for 1 minute until fragrant.
- 04Return chicken to pot, add cinnamon stick and chicken broth. Bring to a simmer, reduce heat to low, cover, and braise for 25-30 minutes until chicken is cooked through to an internal temperature of 165°F (74°C).
- 05Stir in halved dried apricots, cover, and simmer for an additional 10 minutes until apricots soften.
- 06Remove cinnamon stick and transfer tagine to a serving bowl. Garnish with blanched slivered almonds and chopped fresh parsley.
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