Exquisite Moroccan Gluten-Free Chicken Tagine with Apricots and Almonds

Allergens

Nuts (Almonds)

Ingredients

• 8 boneless, skinless chicken thighs
• 1 cup dried apricots, halved
• 1/2 cup almonds, chopped
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1/4 cup tomato paste
• 1 cup gluten
• free vegetable broth
• 1 tablespoon Ras el Hanout spice mix
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish
• Gluten
• free couscous, for serving

Instructions

1. In a large pan, heat 2 tablespoons of olive oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the pan and cook until browned on all sides. Remove the chicken from the pan and set aside.
2. In the same pan, add the sliced onion and sauté until translucent. Add the minced garlic and cook for another minute.
3. Stir in the tomato paste, Ras el Hanout spice mix, ground cumin, ground coriander, ground ginger, and ground cinnamon. Cook for 2 3 minutes to release the aroma of the spices.
4. Add the gluten free vegetable broth, halved apricots, and chopped almonds to the pan. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
5. Return the browned chicken thighs to the pan, nestling them into the sauce. Cover the pan and continue to simmer for 25 30 minutes, or until the chicken is fully cooked and tender.
6. Serve the Moroccan Chicken Tagine over gluten free couscous, garnished with fresh cilantro or parsley.

Chef’s Insight

To enhance the flavors, allow the chicken tagine to rest for a few minutes before serving, which will help the flavors meld together even more.

Notes

Ensure that all spices and gluten-free ingredients are used.