A flavorful Moroccan-inspired chicken tagine with apricots and spiced almonds, perfect for a hearty and aromatic meal.
Prepare the chicken by cutting it into serving pieces and seasoning with salt and pepper.
Cutting the chicken into smaller pieces ensures even cooking and better flavor absorption.
Heat olive oil in a tagine pot over medium heat and brown the chicken pieces on all sides. Remove and set aside.
Browning the chicken enhances its flavor and adds depth to the dish.
In the same pot, sauté shallots, garlic, and ginger until fragrant.
Stir frequently to prevent the aromatics from burning.
Add turmeric, paprika, and cinnamon stick to the pot, stirring to combine.
Toasting the spices briefly releases their essential oils and enhances their aroma.
Return the chicken to the pot, add water, and bring to a simmer. Cover and cook for 30 minutes.
Simmering the chicken gently ensures it remains tender and absorbs the flavors.
Add dried apricots, marmalade, thyme, and cilantro to the pot. Cover and cook for an additional 15 minutes.
Adding the apricots later prevents them from becoming too mushy.
Toast the sliced almonds in a dry skillet over medium heat until golden brown.
Keep an eye on the almonds as they can burn quickly.
Serve the chicken tagine topped with toasted almonds and garnished with fresh cilantro.
Serve with couscous or crusty bread to soak up the flavorful sauce.
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