Moroccan Chicken Tagine with Apricots and Almonds: A Flavorful and Easy Lunch Recipe

Allergens

Tree nuts (almonds)

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 cup dried apricots, halved
• 1/2 cup almonds, chopped
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• Salt and pepper, to taste
• 3 cups chicken broth
• 2 tbsp olive oil

Instructions

1. In a large pan or tagine pot over medium heat, warm the olive oil. Add the sliced onion and cook until softened and golden brown, about 5 minutes.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Stir in the cumin, ginger, cinnamon, coriander, turmeric, salt, and pepper, cooking for another minute to allow the spices to bloom.
4. Add the chicken thighs, stirring to coat them with the spice mixture. Cook until browned on all sides, about 3 4 minutes.
5. Pour in the diced tomatoes and chicken broth, bringing the mixture to a simmer.
6. Reduce heat to low, cover, and let cook for 20 25 minutes, or until the chicken is cooked through and tender.
7. Stir in the dried apricots and almonds, cooking for another 5 minutes to allow flavors to meld.
8. Remove from heat, stir in the fresh cilantro and parsley, and adjust seasoning as needed. Serve hot over steamed couscous or rice, garnished with additional herbs and almonds if desired.

Chef’s Insight

To intensify the aroma and flavors, consider marinating the chicken in the spice mixture for 30 minutes to an hour before cooking.

Notes

Feel free to add more apricots or almonds for a more fruit and nut-forward dish.