Moroccan Chicken Tagine with Apricots and Almonds

A fragrant and vibrant Moroccan dish featuring tender chicken braised with sweet apricots and crunchy almonds, infused with aromatic spices that transport you to the heart of Morocco.

Steps

1. Heat olive oil in a small tagine or skillet over medium heat. 2. Add the chopped onion and sauté until translucent, about 3 minutes. 3. Stir in the minced garlic and cook for an additional minute. 4. Season the chicken thigh with salt, pepper, cumin, cinnamon, ginger, and turmeric, then add it to the pan, browning it on all sides. 5. Add the chopped apricots and chicken broth to the pan, bringing it to a simmer. 6. Cover and let it cook for about 20 minutes on low heat, until the chicken is cooked through and tender. 7. In the last 5 minutes, sprinkle the sliced almonds over the top and allow them to toast slightly. 8. Serve hot, garnished with fresh cilantro if desired.

150g chicken thigh, boneless and skinless 1/4 cup dried apricots, chopped 2 tablespoons almonds, sliced 1/2 onion, finely chopped 1 garlic clove, minced 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon turmeric 1/4 cup chicken broth 1 tablespoon olive oil Salt and pepper to taste Fresh cilantro for garnish (optional)