Moroccan Chicken Tagine with Apricots and Almonds

Moroccan Chicken Tagine with Apricots and Almonds is a fragrant and savory dish that exemplifies the rich culinary traditions of Morocco. This dish features tender chicken cooked slowly in a tagine (a traditional Moroccan pot) with a blend of aromatic spices, sweet apricots, and crunchy almonds.

Moroccan cuisine is celebrated for its intricate blend of flavors, combining sweet, savory, and spicy elements. The use of a tagine in this recipe allows for gentle, slow cooking, which infuses the chicken with the flavors of spices like cumin, cinnamon, and ginger, as well as the sweetness of apricots.

The dish is not only a delight for the palate but also a feast for the eyes, with its vibrant colors and textures. It's commonly served with couscous or bread, making it a hearty and satisfying meal. Moroccan Chicken Tagine is perfect for a special occasion or a cozy family dinner, offering a taste of Morocco's rich culinary heritage.

This recipe is a celebration of traditional Moroccan cooking methods and ingredients, creating a dish that's both exotic and comforting. It's a perfect introduction to Moroccan cuisine for those looking to explore new flavors and cooking techniques.

Mealtime: Dinner

Type: Main Course

Cuisine: Moroccan

Dietary Preferences: Dairy-Free

Cooking Time: Long (1 hour)

Difficulty Level: Intermediate

Seasonal Preference: All-Year-Round

Nutritional Information (per serving)

Calories: 400

Protein: 30g

Carbs: 30g

Fat: 18g

Fiber: 4g

Kid-Friendly: Moderate (can adjust spices)

Ingredients

4 chicken thighs

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 cup dried apricots, chopped

1/2 cup almonds, toasted

2 cups chicken broth

Salt and pepper to taste

Fresh cilantro, for garnish

Step by Step Instructions

Season the chicken thighs with salt and pepper.

Heat olive oil in a tagine or a large, heavy-bottomed pot over medium heat. Add the chicken and brown on both sides. Remove from pot and set aside.

In the same pot, add the onion and garlic, and cook until soft.

Stir in the cumin, cinnamon, and ginger, cooking for a minute until fragrant.

Return the chicken to the pot. Add the apricots and almonds. Pour in the chicken broth.

Cover and simmer on low heat for about 45 minutes, or until the chicken is tender.

Garnish with fresh cilantro before serving.

Serve with couscous or bread for a complete meal.

Variations and Serving Suggestions: You can add other dried fruits like prunes or raisins for a different sweetness. For a nut-free version, omit the almonds. This dish pairs well with a Moroccan mint tea or a full-bodied red wine.

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