Quick Moroccan Chicken Tagine with Apricots and Almonds
75% authentic · Moroccan-inspired
A simplified, quicker version of the classic tagine, incorporating the sweetness of dried apricots and the crunch of almonds for a delightful flavor and texture contrast.
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Ingredients
- Boneless, skinless chicken thighs, cut into chunks700g
- Onions, thinly sliced1 large
- Garlic, minced3 cloves
- Olive oil2 tbsp
- Ground cumin1.5 tsp
- Ground ginger1 tsp
- Turmeric1 tsp
- Cinnamon1/2 tsp
- Chicken broth1.5 cups
- Dried apricots, halved1/2 cup
- Blanched almonds, toasted1/4 cup
- Fresh parsley, chopped2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken chunks on all sides. Remove and set aside.
- 2
Add sliced onions to the skillet and cook until softened and lightly golden, about 5 minutes.
- 3
Stir in minced garlic, cumin, ginger, turmeric, and cinnamon. Cook for 1 minute until fragrant.
- 4
Return chicken to the skillet. Pour in chicken broth and add the halved dried apricots.
- 5
Season with salt and black pepper. Bring to a simmer.
- 6
Cover and reduce heat to medium-low. Simmer for 30-40 minutes, or until chicken is cooked through and sauce has thickened slightly.
- 7
Stir in toasted almonds and fresh parsley just before serving.
- 8
Serve hot, perhaps with couscous.
