Moroccan Chicken Tagine
Recipe GLPRb3ba82eed64578
A fragrant North African stew featuring tender chicken thighs simmered with warm spices, sweet dried fruits, and toasted almonds. The combination of cinnamon, turmeric, and honey creates a rich, aromatic sauce that infuses the chicken with complex flavors, while apricots and prunes add natural sweetness and body to the dish.
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Ingredients
1500 grams chicken thighs, cut into large chunks
240 grams onions, chopped
500 milliliters chicken stock
2 cinnamon sticks
1 teaspoon ground cinnamon
1/2 teaspoon turmeric
1 teaspoon black pepper
100 grams dried apricots
100 grams dried prunes
85 grams honey
1 1/2 tablespoons almond flour
50 grams slivered almonds
Directions
In a heavy-bottomed pot or tagine, combine the chopped onions with the chicken thighs, cinnamon sticks, ground cinnamon, turmeric, and black pepper. Toss gently to coat the chicken evenly with the spices.
Pour the chicken stock over the chicken and onion mixture. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally to ensure even cooking.
Add the dried apricots and prunes to the pot. Stir in the honey and almond flour, which will help thicken the sauce and add richness. Continue simmering, covered, for an additional 15 minutes until the chicken is cooked through (internal temperature of 165°F) and the fruits soften.
In a small skillet over medium heat, lightly toast the slivered almonds for 2 minutes until fragrant and golden, being careful not to burn them. Transfer to a plate.
Remove the tagine from heat. Discard the cinnamon sticks. Taste and adjust seasoning if needed. Divide the tagine evenly among four bowls, and garnish each serving with the toasted slivered almonds.
