Ingredients
Scale
- 4 bone-in chicken thighs
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dried apricots, chopped
- 1/4 cup raisins
- 2 cups chicken broth
- 1/4 cup toasted almonds (for garnish)
- Fresh cilantro (for garnish)
Instructions
- Heat olive oil in a tagine or heavy pot over medium heat. Brown the chicken thighs until golden brown on both sides; remove and set aside.
- In the same pot, sauté onions and garlic until soft and translucent.
- Stir in spices and cook for about one minute to release their aromas.
- Return the chicken to the pot along with dried fruits and chicken broth. Cover and let simmer for about 45 minutes until tender.
- Mix in toasted almonds and garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Slow-cooked
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 380
- Sugar: 25g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg