Chicken Tangine with Almonds
Infused with the vibrant flavors of Moroccan cuisine, this Chicken Tagine with Almonds is a showstopping dish that combines tender, spice-rubbed chicken thighs with a rich, aromatic sauce. Slow-simmered in a traditional tagine or Dutch oven, the dish features a harmonious blend of sweet and savory elements, including honey, dried apricots, and warm spices like cinnamon and turmeric. Toasted slivered almonds add a delightful crunch, while fresh cilantro provides a burst of freshness. Perfectly paired with fluffy couscous, rice, or crusty bread, this one-pot masterpiece is ideal for family dinners or special occasions. Ready in just over an hour, this Moroccan-inspired recipe transforms simple ingredients into a feast for the senses.
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Recipe Information
Ingredients
- 6 pieces Bone-in chicken thighs
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Ground cinnamon
- 1 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 3 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1.5 cups Chicken stock
- 2 tablespoons Honey
- 0.5 cup Dried apricots, halved
- 0.5 cup Slivered almonds, toasted
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Season the chicken thighs with salt, black pepper, cinnamon, turmeric, and paprika. Rub the spices into the chicken to evenly coat.
In a large tagine or heavy-bottomed Dutch oven, heat olive oil over medium heat. Add the chicken thighs, skin side down, and sear for about 4-5 minutes per side until golden brown. Remove the chicken from the tagine and set aside.
In the same tagine, add the chopped onion and garlic. Cook for 5-7 minutes until softened and fragrant, stirring occasionally.
Return the seared chicken thighs to the tagine. Pour in the chicken stock, ensuring the liquid covers about two-thirds of the chicken. Bring to a simmer over medium heat.
Drizzle the honey over the chicken, and gently stir in the dried apricots. Reduce the heat to low, cover the tagine, and cook for 40-45 minutes, or until the chicken is tender and fully cooked through.
Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Set aside.
Once the chicken is cooked, taste the sauce and adjust the seasoning with additional salt or honey, if needed.
Scatter the toasted almonds over the dish and garnish with fresh cilantro. Serve hot with steamed couscous, rice, or crusty bread.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 21.0 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
