dinner

Chicken Tagine with Apricots and Almonds

Name: Chicken Tagine with Apricots and Almonds
Total time: 15 min
Cuisine: Moroccan
Ingredients: 8 oz (227 g) Boneless, skinless chicken thighs, cut into 1.5-inch pieces; 1 tbsp (15 ml) Olive oil; 0.5 medium (60 g) Yellow onion, finely chopped; 2 cloves (6 g) Garlic, minced; 1 tsp Ground ginger; 1 tsp Ground cumin; 0.5 tsp Ground turmeric; 1 (2-inch) Cinnamon stick; 1.5 cups (360 ml) Chicken broth, low sodium; 0.25 cup (35 g) Dried apricots, halved; 2 tbsp (15 g) Blanched slivered almonds; 1 tbsp (5 g) Fresh parsley, chopped (for garnish); 0.5 tsp Salt; 0.25 tsp Black pepper

Nutrition

823

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(14)

Boneless, skinless chicken thighs, cut into 1.5-inch pieces8 oz (227 g)

Olive oil1 tbsp (15 ml)

Yellow onion, finely chopped0.5 medium (60 g)

Garlic, minced2 cloves (6 g)

Ground ginger1 tsp

Ground cumin1 tsp

Ground turmeric0.5 tsp

Cinnamon stick1 (2-inch)

Chicken broth, low sodium1.5 cups (360 ml)

Dried apricots, halved0.25 cup (35 g)

Blanched slivered almonds2 tbsp (15 g)

Fresh parsley, chopped (for garnish)1 tbsp (5 g)

Salt0.5 tsp

Black pepper0.25 tsp

Instructions

Pat the chicken thighs dry with paper towels and season generously with salt and pepper.

Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

Sear the chicken in batches until browned on all sides, about 2-3 minutes per side. Remove the chicken and set aside.

Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

Add the minced garlic, ground ginger, cumin, and turmeric. Cook, stirring constantly, until fragrant, about 1 minute.

Return the seared chicken to the pot. Add the cinnamon stick and chicken broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken is tender.

Stir in the halved dried apricots. Cover and continue to cook for another 10 minutes to allow the apricots to soften and the flavors to meld.

Remove the cinnamon stick before serving.

To serve, ladle the tagine into bowls. Garnish with blanched slivered almonds and fresh chopped parsley.