Chicken Tagine Recipe
Slow-cooked chicken with apricots and almonds.
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Ingredients
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Main Ingredients
Fruits and Nuts
Spices and Seasonings
Fresh Ingredients
Method
Preparation
- 1
Prepare the Chicken
In a large bowl, season the chicken thighs with salt, black pepper, ground cumin, ground cinnamon, and ground ginger. Make sure the chicken is well-coated with the spices and set aside for about 15 minutes.
- 2
- 3
Chop Fruits and Nuts
Chop the dried apricots and measure out the slivered almonds, setting all these aside for later use.
Cooking
- 4
Sauté the Vegetables
In a large, heavy-bottomed pot or tagine, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- 5
Brown the Chicken
Increase the heat to medium-high and add the seasoned chicken thighs to the pot. Brown the chicken on both sides for about 4-5 minutes per side. Remove the chicken and set aside once browned.
- 6
Add Carrots and Broth
Add the sliced carrots to the pot, stirring them into the onion and garlic mixture. Pour in the chicken broth and bring to a simmer.
- 7
Combine Ingredients
Return the chicken thighs to the pot, then add the chopped dried apricots and slivered almonds. Stir well to combine all ingredients.
- 8
Simmer the Tagine
Cover the pot and reduce the heat to low. Let the tagine simmer gently for about 1.5 to 2 hours, or until the chicken is tender and fully cooked.