Moroccan Chicken Tagine with Apricots, Almonds & Quinoa – Easy and Delicious!

Allergens

Nuts (almonds)

Ingredients

• 1 lb (450g) boneless, skinless chicken thighs 1 cup (200g) quinoa 1 can (14oz/400g) diced tomatoes 1/2 cup (80g) dried apricots 1/2 cup (60g) almonds, roughly chopped 1 medium onion, finely chopped 3 cloves garlic, minced 1/4 cup (60ml) olive oil 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/4 teaspoon ground black pepper Pinch of salt Fresh cilantro, for garnish Toasted almonds, for garnish

Instructions

1. Heat 2 tablespoons of olive oil in a large tagine pot or heavy bottomed pan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic, cumin, coriander, ginger, cinnamon, black pepper, and salt, and cook for an additional 1 2 minutes to release the fragrant spices. Add the diced tomatoes, stirring well to combine with the spice mixture. Nestle the chicken thighs into the tomato sauce, ensuring they are submerged in the liquid. Cover and simmer for 15 20 minutes, or until the chicken is cooked through. Meanwhile, cook the quinoa according to package instructions and set aside. Once the chicken is cooked, add the dried apricots and chopped almonds to the tagine pot, stirring well to combine. Serve the Moroccan Chicken Tagine over a bed of fluffy quinoa, garnished with fresh cilantro and additional toasted almonds.

Chef’s Insight

For an extra touch, toast the almonds in a dry pan until fragrant and slightly browned before adding them to the dish.

Notes

Feel free to adjust the spice levels to your preference. Add more fresh herbs for added flavor and color.