Moroccan Chicken Tagine with Apricots and Almonds
This Moroccan tagine with apricots and almonds is a true journey for the taste buds, combining tender chicken with the sweetness of dried fruit and the enchanting aroma of spices. You might wonder which spices are essential in Moroccan cuisine? Turmeric, ginger, cinnamon, and saffron are the pillars of this dish, creating a perfect balance of warmth and subtlety. For an authentic tagine, let it simmer slowly so the flavors meld deeply. Serve this hearty dish with good couscous or bread for a complete experience.
Ingredients
- Chicken (thighs or breasts)4 pieces
- Onions2 medium, sliced
- Dried apricots200 g
- Slivered almonds100 g
- Fresh grated ginger1 tsp
- Ground cinnamon1 tsp
- Turmeric1/2 tsp
- Saffron (a few strands)1 pinch
- Olive oil3 tbsp
- Water500 ml
- Salt1 tsp
- Black pepper1/2 tsp
- Honey2 tbsp
Instructions
- 1
In a pot or tagine, heat the olive oil. Brown the chicken pieces on all sides, then remove and set aside.
- 2
Add the sliced onions to the same pot and cook until translucent. Stir in the ginger, cinnamon, turmeric, and saffron, cook for 1 minute.
- 3
Return the chicken to the pot, add water, salt, and pepper. Cover and simmer on low heat for 40 minutes.
- 4
Meanwhile, soak the dried apricots in warm water for 15 minutes, then drain. Toast the slivered almonds in a dry pan until golden.
- 5
Add the apricots and honey to the pot, stir gently. Continue cooking uncovered for 15–20 minutes until the sauce thickens.
- 6
Sprinkle with toasted almonds before serving. Serve with fine couscous or Moroccan bread.
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