Moroccan Lunch Delight: Aromatic Chicken Tagine with Apricots and Quinoa

Allergens

None

Ingredients

• 800g boneless, skinless chicken thighs 1 medium onion, finely chopped 2 cloves garlic, minced 1 tin (400g) diced tomatoes 1 cup dried apricots, halved 1/2 cup quinoa, uncooked 2 cups water or chicken broth 1 tsp paprika 1/2 tsp ground cumin 1/4 tsp ground cinnamon Salt and pepper to taste 3 tbsp olive oil Fresh cilantro, for garnish

Instructions

1. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another minute, stirring frequently to prevent burning. Stir in the paprika, cumin, cinnamon, salt, and pepper, cooking for 1 more minute to release the flavors of the spices. Add the diced tomatoes, halved apricots, and chicken pieces to the pan. Pour in the water or chicken broth until the chicken is fully submerged. Bring the mixture to a boil, then reduce heat to low and simmer for 40 45 minutes, or until the chicken is cooked through and tender. While the tagine cooks, prepare the quinoa according to package instructions. Once the chicken is cooked, remove it from the pan and shred with two forks. Return to the sauce and stir well. Serve the chicken tagine over the cooked quinoa, garnishing with fresh cilantro for added color and flavor.

Chef’s Insight

This Moroccan Lunch Delight combines a variety of flavors and textures, from the tender chicken to the chewy apricots, all tied together by the fragrant spices.

Notes

This recipe can be easily doubled or tripled for larger gatherings.