Chicken Tagine with Apricots and Almonds

Welcome back, fellow food fanatics! Kolbeigh van Keuken here, your host from The Freak Chef. Today, we're taking a culinary trip to Morocco – a land of vibrant spices, bustling souks, and food that warms the soul. Moroccan cuisine is a beautiful tapestry woven from Berber, Arab, and European influences, resulting in dishes bursting with flavor and aroma. I've always been captivated by the complexity of Moroccan food, and I'm thrilled to share one of my favorite recipes with you: Chicken Tagine with Apricots and Almonds. This dish is a classic for a reason – it's comforting, flavorful, and surprisingly easy to make. Plus, it's a fantastic opportunity to showcase my knack for ingredient substitutions! I've been making this tagine since I was a kid, my grandmother taught me, and it always brings back wonderful memories of family gatherings.

Chicken Tagine with Apricots and Almonds

This tagine is a delightful blend of savory chicken, sweet apricots, and crunchy almonds, all simmered in a rich, aromatic sauce. It's traditionally cooked in a tagine – a conical earthenware pot – but a heavy-bottomed pot or Dutch oven works just as well. And don't worry if you can't find all the exotic spices; I've included plenty of substitution suggestions below!

Ingredients

• 1.5 - 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ground ginger
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp saffron threads (optional, but adds a beautiful color and flavor!)
• 1/4 tsp cayenne pepper (adjust to your spice preference)
• 1/2 tsp paprika
• 1 cup chicken broth
• 1/2 cup dried apricots, halved
• 1/4 cup slivered almonds, toasted
• 2 tbsp chopped fresh cilantro, for garnish
• Salt and black pepper to taste

Instructions

1. In a large bowl, toss the chicken pieces with salt, pepper, ginger, turmeric, cinnamon, saffron (if using), cayenne pepper, and paprika. Make sure the chicken is evenly coated.
2. Heat the olive oil in a tagine or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
3. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Return the chicken to the pot. Pour in the chicken broth and bring to a simmer.
5. Add the dried apricots. Cover the pot and reduce the heat to low. Simmer for 30-40 minutes, or until the chicken is cooked through and tender.
6. Stir in the toasted slivered almonds during the last 5 minutes of cooking.
7. Garnish with fresh cilantro and serve hot with couscous or crusty bread.

Substitution Notes from The Freak Chef:

• Saffron: If you can't find saffron, a pinch of turmeric will add some color, though it won't replicate the unique flavor.
• Dried Apricots: Prunes can be used as a substitute, though they have a slightly different sweetness.
• Almonds: If you don't have almonds, toasted sesame seeds provide a nice nutty crunch.
• Tagine Pot: A Dutch oven works perfectly! The key is a heavy-bottomed pot to ensure even cooking.

I hope you enjoy this taste of Morocco! Let me know in the comments if you try it and what you think. And as always, happy cooking! Don't forget a little paprika – it makes everything better!