Ingredients:
- 4 chicken thighs
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon saffron threads (optional)
- 1 cup chicken broth
- 1/2 cup dried apricots, chopped
- 1/4 cup almonds, toasted
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
Prepare the Chicken:
In a large skillet or tagine pot, heat the olive oil over medium heat. Add the chicken thighs and brown on all sides. Remove and set aside.
Cook the Onions and Spices:
In the same skillet, add the onion and garlic. Cook until soft. Add the cumin, coriander, cinnamon, ginger, and saffron (if using). Cook for a minute.
Combine and Cook:
Return the chicken to the skillet. Add the chicken broth and dried apricots. Cover and simmer for about 30-40 minutes, until the chicken is cooked through.
Serve:
Garnish with toasted almonds and fresh cilantro. Serve with couscous or bread.
