Moroccan Paleo Chicken Tagine with Apricots and Spices – A Cinematic Dining Experience

Allergens

None

Ingredients

• 8 bone
• in, skin
• on chicken thighs
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup dried apricots, halved
• 1 cup vegetable or chicken broth
• 1 small zucchini, cut into thick slices
• 1 small eggplant, cut into thick cubes
• 1/4 cup fresh cilantro leaves, chopped
• 2 tsp ground cumin
• 2 tsp ground paprika
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/4 tsp ground black pepper
• 1/4 tsp sea salt
• 1/4 cup almond flour
• 3 tbsp olive oil, divided
• Lemon wedges for serving

Instructions

1. In a large bowl, combine the chicken thighs with cumin, paprika, ginger, cinnamon, turmeric, black pepper, and salt. Mix well to coat each piece evenly. Set aside for 20 minutes.

Chef’s Insight

The secret to this Moroccan Paleo chicken tagine lies in the balance of flavors and textures. The combination of aromatic spices, sweet apricots, tender vegetables, and succulent chicken creates an unforgettable culinary experience.

Notes

The almond flour helps create a thick, rich sauce that coats the chicken and vegetables. - Be sure to use bone-in, skin-on chicken thighs for maximum flavor and tenderness.