Photo by Moussa Idrissi on Pexels
Moroccan Spiced Chicken Tagine with Apricots and Almonds
Moroccan tagine of browned chicken thighs braised with onion and garlic in chicken stock, spiced with cumin, cinnamon, ginger and turmeric, with apricots and almonds.
- 400 g chicken thighs, boneless skinless
- 1 medium onion
- 3 cloves garlic cloves
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp turmeric
- 80 g dried apricots
- 40 g blanched almonds
- 250 ml chicken stock
- 2 tbsp olive oil
- 1 pinch salt and black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat olive oil in a heavy-bottomed pot or tagine over medium-high heat.
- Step 2
Season chicken thighs with salt and pepper, then brown them on both sides for 3-4 minutes per side. Remove and set aside.
- Step 3
In the same pot, sauté diced onion until softened, about 4 minutes. Add minced garlic and cook for 1 minute.
- Step 4
Stir in cumin, cinnamon, ginger, and turmeric, cooking for 30 seconds until fragrant.
- Step 5
Return chicken to the pot and pour in chicken stock. Add dried apricots and blanched almonds.
- Step 6
Bring to a simmer, then reduce heat to low. Cover and braise for 25-30 minutes until chicken is tender and cooked through.
- Step 7
Taste and adjust seasoning with salt and pepper. Serve hot with couscous or flatbread.
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