Ingredients
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6 skin-on, bone-in chicken thighs
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2 tbsp olive oil
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2 (15.5 oz) cans chickpeas
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1/2 cup dried apricots
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1 1/2 cups low-sodium chicken broth
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2 tsp ground cumin
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1/2 tsp ground coriander
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1 cinnamon stick
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1/2 cup slivered almonds
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1/4 cup chopped cilantro, to garnish (optional)
Steps
1
Remove the skin from the chicken. Season chicken with salt (in moderation) and pepper. In a Dutch oven, heat the oil on medium-high. Sear chicken 3–5 min., until golden brown on both sides, working in batches.
2
Meanwhile, rinse and drain the chickpeas. Add to the Dutch oven, along with apricots, broth, cumin, coriander, and cinnamon. Season with salt (in moderation) and pepper. Heat to a boil on high. Reduce heat to medium. Cover and simmer 20 min., or until chicken is fully cooked and apricots are tender.
3
Pull meat from chicken bones. Stir chicken into the pot, along with almonds. Remove and discard cinnamon stick. Ladle into bowls and garnish with cilantro, if desired.
4
Remove the skin from the chicken. Season chicken with salt (in moderation) and pepper.
5
In a Dutch oven, heat the oil. Sear chicken 3–5 min., until golden brown.
6
Rinse and drain the chickpeas. Add to the Dutch oven, along with apricots, broth, cumin, coriander, and cinnamon.
7
Heat to a boil on high. Reduce heat to medium. Cover and simmer 20 min., or until chicken is fully cooked and apricots are tender. Cool and refrigerate.
8
Pull meat from chicken bones and place in a pot, along with rest of tagine. Reheat on medium 10 min., until hot. Stir in almonds and garnish with cilantro.
Tips
Serve over fluffy couscous to soak up all the juices.
