Moroccan Tagine with Dried Apricots and Almonds (Lamb or Chicken)
The Moroccan tagine with dried apricots and almonds is a classic of Moroccan cuisine, a sweet and savory journey that delights the palate. Imagine tender meat, perfumed with saffron and cinnamon, soft apricots releasing their sweetness, and crunchy almonds adding an irresistible texture. You might wonder what spices are essential in an authentic tagine. Saffron, cumin, and cinnamon form the base, but don't forget ginger and cilantro for perfect authenticity. This stewed dish is an invitation to share a convivial moment, to savor slowly, like in the heart of a Marrakech souk.
Ingredients
- Lamb (shoulder or leg) or chicken1 kg
- Onions2 large
- Garlic3 cloves
- Fresh ginger1 piece (2 cm)
- Saffron1 pinch
- Ground cumin1 teaspoon
- Cinnamon stick1 stick
- Salt and black pepperto taste
- Dried apricots200 g
- Blanched almonds100 g
- Olive oil4 tablespoons
- Water or chicken broth750 ml
- Honey2 tablespoons
- Fresh cilantro1 bunch
- Toasted sesame seeds2 tablespoons
Instructions
- 1
Cut the meat into large cubes. Peel and slice the onions, mince the garlic, and grate the ginger.
- 2
In a tagine or pot, heat the olive oil. Sauté the onions, garlic, and ginger for 5 minutes. Add the meat and brown it on all sides.
- 3
Add the saffron, cumin, cinnamon, salt, and pepper. Pour in the water or broth, cover, and simmer on low heat for 1 hour 30 minutes, until the meat is tender.
- 4
Soak the dried apricots in warm water for 15 minutes, then drain. Toast the almonds in a dry pan, set aside.
- 5
Once the meat is cooked, add the apricots, honey, and half of the almonds. Simmer for another 15 minutes to thicken the sauce.
- 6
Serve the tagine sprinkled with the remaining almonds, chopped cilantro, and sesame seeds. Accompany with Moroccan bread or fine semolina.
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