Chicken Tagine with Figs and Almonds
This chicken tagine with figs and almonds is a sensory journey to the heart of Morocco. The sweetness of dried figs blends with the warmth of cinnamon and ginger, while almonds add an irresistible crunch. Wondering what the essential spices in Moroccan cuisine are? Saffron, ginger, and cinnamon take center stage here. For an authentic tagine, slow cooking is key: it allows flavors to meld and the meat to become tender. This comforting dish will delight your table, whether for a family meal or with friends.
Ingredients
- Chicken thighs4
- Onions2
- Garlic3 cloves
- Dried figs150 g
- Sliced almonds50 g
- Honey2 tbsp
- Cinnamon1 stick
- Ground ginger1 tsp
- Turmeric1 tsp
- Saffron1 pinch
- Olive oil2 tbsp
- Salt1 tsp
- Pepper1/2 tsp
- Water250 ml
- Fresh cilantro1 bunch
Instructions
- 1
In a tagine or Dutch oven, heat olive oil over medium heat. Add sliced onions and minced garlic, sauté until translucent.
- 2
Add chicken thighs and brown on all sides. Sprinkle with ginger, turmeric, salt, and pepper. Add cinnamon stick and saffron.
- 3
Pour in water, cover, and simmer over low heat for 25 minutes. Add dried figs and honey, then continue cooking for 15 minutes until chicken is tender and sauce is thick.
- 4
Meanwhile, toast sliced almonds in a dry skillet until golden.
- 5
Garnish the tagine with toasted almonds and chopped fresh cilantro. Serve hot with Moroccan bread or couscous.
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