Chicken Tagine with Apricots and Almonds

Cut the chicken thighs into 1.5 inch pieces.

Heat the 2 tbsp olive oil in a tagine or large Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.

Add the chopped 1 piece onion to the pot and cook until softened, about 5 minutes. Add minced garlic, ground ginger, cinnamon, turmeric, and saffron. Cook for 1 minute more, stirring constantly.

5 min

Return the chicken to the pot. Pour in the 2 cups chicken broth. Stir in the dried apricots and honey. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes until chicken is tender.

45 min

Season with 1 tsp salt and 0.5 tsp black pepper. Stir in the slivered almonds and fresh cilantro.

Serve hot, garnished with extra cilantro and almonds if desired.

Preheat your oven to 350 degrees Fahrenheit if using a tagine lid.