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Chicken
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Chicken Tagine with Apricots
Indulge in the exotic flavors of Morocco with this delightful Chicken Tagine. The combination of aromatic spices, tender chicken, and sweet apricots creates a rich and savory dish. Garnished with fresh cilantro, it's a perfect balance of sweet and savory.
Recipe Summary
Preparation
30 min
Servings
4
Difficulty
Intermediate
Ingredients
Instructions
1
Step 1
Heat olive oil in a tagine or heavy-bottomed pot and brown chicken thighs.
2
Step 2
Add chopped onion and minced garlic; cook until softened.
3
Step 3
Sprinkle ground cumin, ground coriander, ground cinnamon, and ground ginger over the chicken.
4
Step 4
Drain soaked apricots, add them to the pot along with blanched almonds.
5
Step 5
Pour in chicken broth, season with salt and pepper, and cover.
6
Step 6
Simmer over low heat until chicken is cooked through and flavors meld.
7
Step 7
Garnish with fresh cilantro before serving. Enjoy your Moroccan delight!
Tips for this recipe
Here are some useful tips to perfectly prepare Chicken Tagine with Apricots and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Variations of this recipe
Try these delicious variations of Chicken Tagine with Apricots to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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