Ingredients
6
6 servings
- •0.25 cup ground cinnamon
- •0.25 cup ground cumin
- •2 tablespoons ground turmeric
- •2 tablespoons ground coriander
- •2 tablespoons ground ginger
- •2 tablespoons crushed dried mint
- •1 tablespoon salt
- •2 teaspoons ground black pepper
- •0.5 cup chopped dried apricots
- •0.25 cup raisins
- •4 bone-in chicken thighs
- •0.25 cup olive oil, or as needed
- •0.5 small onion, minced
- •2 teaspoons chopped garlic
- •1 cup chicken broth
- •0.25 cup honey
- •0.5 bunch fresh cilantro, chopped
- •0.25 cup toasted sliced almonds
Instructions
- Make the spice mix: Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set remaining mix aside for another use.
- Make the tagine: Bring a small pot of water to a boil. Add apricots and raisins and cook until soft, about 5 minutes. Drain, reserving 1/2 cup cooking water.
- Place chicken and 1/2 cup reserved spice mix into a bowl; toss until thoroughly coated.
- Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Cook chicken in the hot skillet until golden brown and it releases easily from the skillet, 3 to 4 minutes per side. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes.
- Add apricots, raisins, and reserved 1/2 cup cooking water; stir in chicken broth and honey. Cover, reduce the heat to low, and cook until chicken is very tender, 1 1/2 to 2 hours.
- Serve chicken garnished with cilantro and almonds.
Nutritional Facts
Per 6 servings
- Calories: 371
- Carbohydrate: 36g
- Fat: 20g
- Fiber: 7g
- Protein: 15g
- Sugar: 22g
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