Moroccan Gluten-Free Chicken Tagine with Apricots and Almonds

Allergens

N/A (check labels for allergens)

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 1/4 tsp saffron threads, crushed
• 1/4 tsp ground cinnamon
• 1/8 tsp cayenne pepper (optional)
• 1 cup dried apricots, halved
• 1/2 cup almonds, chopped
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. In a large pot or tagine, heat the olive oil over medium heat. Add the sliced onion and cook until softened and golden, about 5 minutes.
2. Add the garlic and spices (cumin, coriander, ginger, saffron, cinnamon, and cayenne pepper) and stir to coat the onions evenly. Cook for 1 minute, until fragrant.
3. Add the chicken thighs to the pot, stirring to ensure they are coated with the spice mixture. Cook for about 5 minutes until browned on all sides.
4. Pour in the can of diced tomatoes and their juice, along with the halved apricots and chopped almonds. Stir well to combine.
5. Season with salt and pepper to taste. Lower the heat, cover the pot, and let it simmer for about 30 minutes or until the chicken is fully cooked and tender.
6. Serve over rice or couscous, garnished with fresh cilantro.

Chef’s Insight

To enhance the visual appeal, try adding a sprinkle of toasted almond flakes on top before serving.

Notes

You can adjust the heat level to your preference by adding more or less cayenne pepper.