Chicken Tagine with Apricots & Almonds

Ah, tagine! It’s a cornerstone of North African cuisine, a slow-cooked stew that’s all about layering flavours. This one, however, is a little bit sweet and savoury, a beautiful balance of warmth and spice. My grandmother used to make this – she insisted on using the best saffron and apricots, you see. It’s a dish that tells a story, really. The tradition of tagine started in Morocco, but it’s become a beloved staple across the North African region – Algeria, Tunisia, Libya, and Morocco. It’s traditionally served in a traditional earthenware pot, called a tagine, which helps it retain its incredible juices.

Now, let's get to the recipe. It takes a little time, but it’s totally worth it!

Ingredients:

• 1.5 kg Bone-in Chicken Thighs (bone-in is crucial for flavour!)
• 2 large Onions, roughly chopped
• 4 cloves Garlic, minced
• 1 tbsp Olive Oil
• 1 tsp Paprika (smoked paprika is fantastic here)
• 1 tsp Ground Cumin
• 1/2 tsp Turmeric Powder
• 1/4 tsp Saffron Threads (soaked in 2 tbsp warm water for 15 minutes – this is key for colour!)
• 1 cup Dried Apricots, halved
• 1/2 cup Almonds, blanched and slivered
• 1 cup Chicken Broth (low sodium is best)
• 1 tbsp Honey
• 1/2 tsp Ras el Hanout (a North African spice blend – don't skip this!)
• Salt and Black Pepper to taste
• Fresh Parsley, chopped (for garnish)

Instructions:

1. Sauté the Onions: Heat the olive oil in a large, heavy-bottomed pot or tagine (if you have one!). Add the chopped onions and sauté over medium heat until they are deeply caramelized and golden brown – this is *the* most important step. About 20-25 minutes. Watch them carefully, they can burn easily. A little paprika here helps to intensify the colour!
2. Bloom the Spices: Stir in the paprika, cumin, turmeric, and saffron. Cook for about 30 seconds, until fragrant. This releases the flavours.
3. Sear the Chicken: Add the chicken thighs to the pot and sear on all sides until nicely browned. Don’t overcrowd the pot; work in batches if necessary.
4. Add the Fruit & Broth: Stir in the halved apricots, blanch the almonds, and pour in the chicken broth. Bring to a simmer.
5. Simmer: Reduce the heat to low, cover the pot, and let it simmer for 45-60 minutes, or until the chicken is incredibly tender and falls off the bone. Check occasionally and add more broth if needed to prevent it from drying out.
6. Final Touches: Stir in the honey and Ras el Hanout. Season with salt and pepper to taste. Let it simmer for another 10 minutes to allow the flavours to meld.
7. Serve: Garnish with fresh parsley and serve hot with crusty bread (rustic is best!)

Notes: For a richer flavour, add a tablespoon of tomato paste to the pot along with the onions. If you want a sweeter tagine, increase the honey. And don’t be afraid to experiment with different nuts - pistachios or walnuts would also work wonderfully!

Enjoy this taste of North Africa!