Moroccan Chicken Tagine with Apricots

Method

1. Sear the chicken: Heat a tablespoon of olive oil in a tagine or skillet over medium heat. Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove and set aside.

2. Cook the onions: In the same pan, sauté the sliced onions until softened, about 5 minutes. Stir in the ras el hanout and cook for 1 minute to release the spices' aroma.

3. Add apricots and stock: Return the chicken to the pan and add the dried apricots and chicken stock. Stir gently to combine.

4. Simmer: Cover and cook on low heat for 30 minutes, occasionally basting the chicken with the sauce, until the meat is tender and infused with the spices.

5. Serve: Garnish with chopped almonds or parsley and serve hot.

Nutrition Facts

Per serving