Moroccan Chicken Tagine with Apricots, Almonds, and Couscous

Allergens

Contains gluten, nuts

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 cup dried apricots, halved
• 1/2 cup sliced almonds
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tin (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 2 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp saffron threads, crushed
• Salt and pepper to taste
• 2 cups uncooked couscous
• Fresh cilantro leaves for garnish

Instructions

1. Season the chicken thighs with salt and pepper. In a large skillet or tagine pot, heat 1 tablespoon of oil over medium high heat. Sear the chicken thighs until browned on both sides, then remove from the pan.
2. Add the chopped onion to the same skillet or tagine pot and sauté until softened and translucent. Stir in the minced garlic and cook for another 1 2 minutes, until fragrant.
3. Add the diced tomatoes, chicken broth, ground cumin, paprika, ginger, cinnamon, and crushed saffron threads to the skillet or tagine pot. Stir well to combine.
4. Return the seared chicken thighs to the pot, nestling them in the sauce. Cover and simmer for 20 25 minutes, until the chicken is cooked through and tender.
5. Add the halved apricots and sliced almonds to the tagine, stirring gently to combine. Continue to simmer for another 10 minutes, allowing flavors to meld.
6. Prepare the couscous according to package instructions. Fluff with a fork and keep warm.
7. To serve, place a generous portion of couscous on each plate and top with a chicken thigh and ample sauce. Garnish with fresh cilantro leaves.

Chef’s Insight

To get a deeper flavor, consider marinating the chicken in a mix of spices overnight before cooking.

Notes

Serve with a side of Moroccan mint tea for an authentic experience.