Description
A flavorful Moroccan dish blending sweet apricots, tender chicken, and hearty chickpeas, perfect for a family dinner.
Ingredients
Scale
- 2 lbs chicken thighs
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp paprika
- Salt and pepper to taste
- 1 can (14 oz) chickpeas, drained
- 1 cup dried apricots, chopped
- 2 cups chicken broth
- 1/2 cup almonds, toasted
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large tagine or Dutch oven over medium heat.
- Add the chopped onion and garlic, and sauté until soft and fragrant.
- Season the chicken thighs with salt, pepper, cumin, ginger, cinnamon, and paprika. Add to the pot and brown the chicken on all sides.
- Stir in the drained chickpeas, chopped dried apricots, and chicken broth, mixing everything well.
- Cover and simmer on low heat for about 45 minutes, or until the chicken is thoroughly cooked and tender.
- Scatter the toasted almonds on top before serving for a delightful crunch.
- Garnish with freshly chopped cilantro and serve with fluffy couscous to soak up all the flavorful sauce.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the tagine for up to 3 months. Consider marinating the chicken for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 15g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 100mg