Name: Moroccan Chicken Stew with Apricots and Almonds
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Cuisine: Moroccan cuisine
Ingredients: 8 pcs chicken thighs (bone-in, skin-on); 2 tbsp olive oil; 2 pcs onions (large, chopped); 4 pcs garlic (cloves, minced); 1 tbsp fresh ginger (grated); 1.5 tsp ground cumin; 1 tsp ground cinnamon; 0.5 tsp turmeric; 0.25 tsp saffron threads (crushed and steeped in 2 tbsp hot water); 1 cup diced tomatoes (canned, undrained); 3 cup chicken broth; 1 cup dried apricots (halved); 1 tbsp honey; 0.5 cup almonds (slivered, toasted); 0.25 cup fresh cilantro (chopped, for garnish); salt (to taste); black pepper (to taste)

A rustic, steaming tagine brimming with golden Moroccan Chicken Stew. Large, tender chicken pieces are nestled in a rich, aromatic sauce, accompanied by plump, sweet apricots. The stew is beautifully garnished with vibrant green chopped cilantro and a scattering of crunchy slivered almonds, providing a delightful contrast in texture and color. The setting evokes a warm, traditional Moroccan meal,

Embark on a culinary journey to North Africa with this exquisite Moroccan Chicken Stew, a dish that beautifully marries tradition with tantalizing flavors. Derived from the rich culinary history of Morocco, known for its vibrant tagines and complex spice blends, this stew embodies warmth and comfort. Each spoonful reveals tender chicken thighs, slow-braised in a fragrant, golden sauce infused with the captivating aromas of cinnamon, cumin, ginger, and saffron. The natural sweetness of plump, dried apricots provides a delightful counterpoint to the savory spices, creating a harmonious balance that is distinctly Moroccan. As the stew simmers, onions and garlic melt into a rich base, complemented by diced tomatoes and hearty chicken broth, resulting in a deeply satisfying and aromatic experience. A scattering of toasted almonds at the end adds a crucial textural element, providing a subtle crunch against the tender chicken and soft fruits. This stew is more than just a meal; it's an invitation to explore the exotic, a perfect centerpiece for a cozy family dinner or a vibrant gathering with friends. Serve it generously over fluffy couscous or rice to absorb every last drop of the rich, spiced sauce. It's a testament to the fact that comforting stews can also be wonderfully aromatic and incredibly flavourful.

Preparation time: 25 min
Cooking time: 1 hr
Total time: 1 hr 25 min
Servings: 4

Instructions

Preparation

1Pat chicken thighs dry and season generously with salt and black pepper.
2Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken thighs on all sides until golden, then remove and set aside.
3Reduce heat to medium. Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.

Cooking the Stew

1Stir in ground cumin, ground cinnamon, and turmeric, cooking for 1 minute until aromatic.
2Pour in the diced tomatoes (with their juice) and chicken broth. Add the saffron threads steeped in hot water, honey, and the browned chicken thighs back into the pot.
3Bring the liquid to a gentle simmer, then reduce heat to low, cover, and cook for 45 minutes to 1 hour, or until the chicken is very tender.
4Add the dried apricots to the stew and continue to cook, uncovered, for another 10-15 minutes, allowing the sauce to thicken slightly and the apricots to plump up.
5Taste and adjust seasoning with salt and pepper as needed.

Serving

1Garnish the stew with toasted slivered almonds and fresh chopped cilantro just before serving.
2Serve hot over couscous, rice, or with warm flatbread.

Instructions

Preparation

1Pat chicken thighs dry and season generously with salt and black pepper.
2Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken thighs on all sides until golden, then remove and set aside.
3Reduce heat to medium. Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.

Cooking the Stew

1Stir in ground cumin, ground cinnamon, and turmeric, cooking for 1 minute until aromatic.
2Pour in the diced tomatoes (with their juice) and chicken broth. Add the saffron threads steeped in hot water, honey, and the browned chicken thighs back into the pot.
3Bring the liquid to a gentle simmer, then reduce heat to low, cover, and cook for 45 minutes to 1 hour, or until the chicken is very tender.
4Add the dried apricots to the stew and continue to cook, uncovered, for another 10-15 minutes, allowing the sauce to thicken slightly and the apricots to plump up.
5Taste and adjust seasoning with salt and pepper as needed.

Serving

1Garnish the stew with toasted slivered almonds and fresh chopped cilantro just before serving.
2Serve hot over couscous, rice, or with warm flatbread.

Nutrition Information

Calories: 650 kcal
Protein: 35 g
Fat: 30 g
Carbs: 60 g

Nutrient	Per serving
Calories	650 kcal
Protein	35 g
Fat	30 g
Carbs	60 g

Tips

Browning the chicken thoroughly adds layers of flavor to the stew's depth.
Letting the stew simmer gently allows flavors to meld beautifully and chicken to become fork-tender.
For extra richness, a dollop of Greek yogurt or a drizzle of argan oil makes a lovely addition.