Dinner · 60 min · mediterranean

Moroccan Apricot Chicken Tagine

Ingredients

• 2 lb Chicken thighs
• 1 cup Dried apricots
• 1/3 cup Almonds
• 1 Onion
• 14 oz Chickpeas
• 2 tbsp Ras el hanout
• 1/4 cup Cilantro

Steps

1. Pat the chicken dry and season with salt and half the ras el hanout.
2. Brown the thighs skin-side down in a tagine or Dutch oven until golden, about 6 minutes.
3. Set the chicken aside; soften the sliced onion in the same pot 8 minutes.
4. Stir in the remaining ras el hanout and cook 1 minute until intensely fragrant.
5. Add the chickpeas, apricots, and 1.5 cups of water; bring to a simmer.
6. Nestle the chicken back in, cover, and braise 35 minutes.
7. The chicken is done when it nearly falls off the bone.
8. Top with toasted almonds and cilantro; serve over couscous.

Build my plan — free

← All recipes