egyptianhalalindulgentvia groq
Tagine Chicken with Apricot and Almonds
A flavorful and aromatic North African dish made with chicken, apricots, and almonds, slow-cooked in a rich and spicy tagine sauce.
⏱50 min🍽4 servings📊medium
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Ingredients
- ●1.5 lbs chicken breastboneless and skinless
- ●1 cup apricotsdried
- ●1/2 cup almondssliced
- ●2 tbsp olive oil
- ●1 large onionchopped
- ●2 inches gingergrated
- ●1 tsp cinnamon
- ●1 tsp cumin
- ●1 tsp paprika
- ●1 tsp salt
- ●1/2 tsp black pepper
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Instructions
- 1
Heat the olive oil in a large clay tagine or Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the grated ginger and cook for 1 minute.
- 4
Add the chicken breast and cook until browned on all sides, about 5-7 minutes.
- 5
Add the dried apricots, sliced almonds, cinnamon, cumin, paprika, salt, and black pepper.
- 6
Stir to combine and bring to a simmer.
- 7
Cover the tagine or Dutch oven and transfer to the oven.
- 8
Bake at 300°F (150°C) for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened.
- 9
Serve hot over couscous or rice.
- 10
Garnish with fresh herbs, if desired.