Chicken & Apricot Tagine
Ingredients
- 2 lbs bone-in, skin-on chicken thighs (or boneless, if preferred)
- 2 Tbsp olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp paprika
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- Salt & pepper, to taste
- 1 cup chicken broth
- ½ cup dried apricots, halved
- ¼ cup slivered almonds, toasted
- 1 preserved lemon, sliced (optional)
- Fresh cilantro or parsley, for garnish
Instructions
- Prepare the chicken: Season with salt, pepper, and half the spice blend (cumin through ginger).
- Sear in the tagine: Heat oil over medium, skin-side down. Brown 5–7 min per side. Remove.
- Build the base: Sauté onion & garlic until soft (about 5 min). Stir in remaining spices.
- Layer and simmer: Nestle chicken back in. Add broth, apricots & lemon slices.
- Cover & cook: Reduce to low and simmer 45–60 min, until chicken is tender and sauce is rich.
- Finish & garnish: Top with toasted almonds and chopped herbs.
Serving Suggestions
- Over fluffy couscous or rice
- With warm, crusty bread to soak up sauce
- Alongside a crisp salad or pickled veg
