Chicken Tagine with Apricots and Almonds

Chicken tagine with apricot and almonds

Tagine has been a cornerstone of Moroccan cuisine for centuries and is not an exact recipe, but rather a slow-cooked stew that combines a variety of flavors. It is traditionally served in a conical clay pot, although a casserole can also be used. This version is based on the sweetness of apricots and almonds. What a wonderful combination! Alright. It's surprisingly easy and the key is patience. Of course, this dish is best enjoyed with fresh mint tea.

Income: Serves 6-8 peoplePreparation time: 20 minutes

1. Cooking time:
• 1 hour 30 minutes to 2 hours
• material:
• Cut 2 pounds of chicken into 1 to 2-inch pieces.
• 2 tablespoons olive oil
• 1 onion (chopped)
• 4 cloves of garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (add spices of your choice)
• 1 cup chicken soup
• 1 cup dried apricots, cut in half
• 1/2 cup toasted almonds
• 1 tablespoon paprika (preferably smoked for more flavor!)
• 1 teaspoon salt
2. 1/2 teaspoon black pepper
• Chopped fresh parsley (to decorate)
• Instructions:
• To obtain the desired brown color: **Heat the olive oil in a large deep-bottomed pot or saucepan over medium heat. Add the onion and cook until soft, about 5 to 7 minutes. Then add the garlic and ginger and sauté for a further minute until fragrant.
• Spices:** Combine turmeric, cumin, cinnamon and chili powder (if using). Cook, stirring constantly, until spices are fragrant, about 30 seconds. That's the *key*. Don't explode!
• Add the chicken and broth. **Add the chicken to the pan and brown on all sides. Pour in the chicken broth.
• Slow Cooker: **Bring to a boil, reduce heat, cover, and simmer for 1 1/2 to 2 hours, or until chicken is very tender. Stir occasionally to prevent sticking.

Add the apricots and almonds. **Add the apricots and toasted almonds during the last 30 minutes of cooking. Please stay warm.Final ingredients:** Add smoked paprika. Season with salt and pepper. Garnish with fresh parsley.

Mr Colveig said: