Moroccan Gluten-Free Harissa Chicken Tagine with Apricots and Almonds

Allergens

None (excluding any potential cross-contamination in spices or products)

Ingredients

• 12 chicken thighs, skin on
• 1/4 cup harissa paste
• 3 tbsp olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup dried apricots, halved
• 1/2 cup almonds, roughly chopped
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground coriander
• 1/4 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, combine the harissa paste with olive oil. Rub the mixture onto the chicken thighs, ensuring they are evenly coated.
2. In a large tagine pot or heavy bottomed pan, heat a small amount of oil over medium heat. Add the sliced onion and sauté until softened and slightly golden.
3. Add the minced garlic to the onions and cook for another 1 2 minutes.
4. Stir in the spices: cinnamon, ginger, coriander, and cumin. Cook for 1 minute to release their aromas.
5. Add the chicken thighs to the pot, skin side down. Cook until golden brown on both sides.
6. Pour in 2 cups of chicken broth, enough to cover the chicken halfway. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. Add the halved apricots and chopped almonds to the pot, stirring gently to combine. Cover and continue cooking for another 20 30 minutes until the chicken is cooked through and tender.
8. Season with salt and pepper, to taste. Garnish with fresh cilantro before serving.

Chef’s Insight

The combination of spices creates a rich, aromatic base for this dish, while the apricots and almonds add a touch of sweetness and texture.

Notes

This recipe is perfect for those looking to explore Moroccan flavors without gluten.