Tunisian Chicken Tagine with Almonds
A flavorful and aromatic stew originating from Tunisia, made with chicken, almonds, and a blend of spices.
Ingredients
- ●1 1/2 pounds chicken thighsbone-in, skin-on
- ●1 cup unpeeled almondssliced
- ●2 teaspoons tagine spice blendavailable at Middle Eastern markets or online
- ●2 tablespoons olive oil
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 cup dried apricotschopped
- ●1/4 cup fresh parsleychopped
- ●2 tablespoons untamed honey
Instructions
- 1
Heat oil in a large clay or ceramic tagine over medium heat.
- 2
Add onion and cook, stirring occasionally, until softened, about 5 minutes.
- 3
Add garlic, tagine spice blend, and cook for 1 minute.
- 4
Add chicken, cook until browned on all sides, about 5 minutes.
- 5
Add almonds, apricots, and honey. Stir to combine.
- 6
Cover and bring to a boil, then reduce heat to low and simmer, covered, until chicken is cooked through, about 30 minutes.
- 7
Stir in parsley.
- 8
Serve hot over couscous or rice.
- 9
Note: Traditionally, this dish is cooked in a clay tagine over an open flame.
- 10
If you don't have a tagine, use a large Dutch oven or saucepan with a heavy lid.
- 11
Adjust cooking time and liquid levels accordingly.