Easy Dinners | Soups | Tagines
Apricot & Almond Chicken Tagine
The first tagine I ever ate was cooked in a tiled courtyard outside Marrakech — measured by nothing but instinct. This is my faithful attempt to write down what her hands already knew.
Apricot & Almond Chicken Tagine
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- 8 bone-in chicken thighs
- 1 large onion, grated
- 3 clove garlic, minced
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 pinch saffron threads, bloomed in warm water
- 200 g dried apricots
- 60 g toasted almonds
- 2 tbsp olive oil
- salt & black pepper, to taste
- fresh coriander, to finish
- Warm the oil in a tagine or heavy pot and brown the chicken on all sides. Set aside.
- Soften the grated onion and garlic, then stir in ginger, cinnamon and the bloomed saffron with its water.
- Return the chicken, add a glass of water, cover and simmer gently for 45 minutes.
- Add the apricots and cook uncovered for 20 more minutes until the sauce is glossy.
- Scatter with toasted almonds and coriander. Serve with bread.
480Calories
34gProtein
28gCarbs
24gFat
5gFiber
20gSugar
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