Ingredients
Scale
- 4 bone-in chicken thighs
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dried apricots, chopped
- 1/4 cup raisins
- 2 cups chicken broth
- 1/4 cup almonds, toasted
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon honey (optional)
Instructions
- Heat olive oil in a tagine or heavy pot over medium heat. Brown the chicken thighs on both sides until golden brown. Remove from the pot and set aside.
- In the same pot, add onions and garlic; sauté until soft and fragrant.
- Stir in ground cumin, coriander, cinnamon, ginger, paprika, salt, and black pepper; cook for about 1 minute.
- Return browned chicken to the pot; add chopped apricots, raisins, and chicken broth. Cover and simmer for approximately 45 minutes until tender.
- Stir in toasted almonds and optional honey before serving.
- Garnish with freshly chopped cilantro and serve hot with couscous or bread.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 chicken thigh (approximately 150g)
- Calories: 350
- Sugar: 12g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg