Ingredients for Chicken And Apricot Tagine
- Skinless Chicken Thighs
- Dried Apricots
- Onions
- Mushrooms
- Chicken Stock
- Saffron
- Ground Ginger
- Cumin
- Salt And Pepper
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How to Make Chicken And Apricot Tagine
- Heat 2 tablespoons of olive oil in a large, heavy-based saucepan or Dutch oven over medium heat. Add 1 large onion, chopped, and 2 cloves of garlic, minced, and cook until softened, about 5 minutes.
- Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, and cook until browned on all sides.
- Stir in 1 teaspoon ground ginger, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/4 teaspoon saffron threads, and a pinch of cayenne pepper (optional). Cook for 1 minute more.
- Add 1 cup dried apricots, 1 (14.5 ounce) can diced tomatoes, undrained, 1 cup chicken broth, and 1/2 cup water. Bring to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes, or until the chicken is cooked through.
- Remove the lid and simmer for an additional 15-20 minutes, or until the sauce has thickened to your desired consistency.
- Stir in 1/4 cup chopped fresh cilantro before serving. Season with salt and pepper to taste.
- Serve hot with couscous or rice.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
104g
Fat
10g
Carbs
12g
