About the Recipe
Indulge your senses in a culinary journey with this exquisite Moroccan-inspired dish, a symphony of flavors that transforms humble chicken thighs into a savory masterpiece. Begin by pampering the chicken, patting it dry and generously seasoning with salt, pepper, and a tantalizing blend of aromatic spices.
In a tagine or a sturdy pot, let the magic unfold as you heat olive oil to a sizzle. Carefully sear the chicken thighs to perfection, capturing a golden-brown crust that seals in succulence and adds layers of flavor. Once achieved, set the tantalizing thighs aside.
Embark on the creation of a flavor-rich base by sautéing finely chopped onions until they become translucent and aromatic. Introduce minced garlic to the pot, allowing its fragrance to dance with the onions, creating a harmonious backdrop for what's to come.
Elevate the dish with a burst of sweetness from halved dried apricots, adding a delightful fruity note. Enter toasted almonds, contributing a satisfying crunch that perfectly complements the tender chicken.
Now, reunite the seared chicken with its aromatic counterparts. Pour in the liquid gold of chicken broth, ensuring a partial submersion of the ingredients. Cover the pot and let the tagine weave its magic over a leisurely hour, allowing the flavors to meld into a rich, luscious sauce.
As the grand finale approaches, shower a handful of fresh cilantro over the tagine, introducing a burst of color and a refreshing note that enhances both the visual and aromatic appeal of the dish.
Serve this Moroccan marvel over a bed of perfectly cooked couscous, allowing the grains to absorb the delectable juices and flavors. Each mouthful will transport you to the bustling spice markets of Marrakech, a culinary journey that promises to tantalize your taste buds and leave a lasting impression.
Ingredients
4 bone-in, skin-on chicken thighs
Salt and pepper, to taste
1 tablespoon aromatic spice blend (cumin, coriander, paprika)
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, minced
1 cup dried apricots, halved
1/2 cup almonds, toasted
2 cups chicken broth
Fresh cilantro, for garnish
Cooked couscous, for serving
Directions
Season and Sear the Chicken:
Begin by patting the chicken thighs dry with paper towels. Season each piece generously with salt, pepper, and the aromatic spice blend, ensuring a flavorful foundation.
In a tagine or a heavy-bottomed pot, heat olive oil over medium-high heat. Carefully sear the chicken thighs until they develop a tempting golden-brown crust on all sides. This step not only locks in the juices but also imparts a depth of flavor to the dish. Once browned, set the chicken aside.
Prepare the Flavor Base:
In the same pot, add finely chopped onions, allowing them to sauté until translucent and aromatic. This forms the savory base of the dish.
Introduce minced garlic to the pot, letting its rich fragrance mingle with the onions, creating a symphony of aromas.
Introduce Aromatic Elements:
Add the halved dried apricots to the pot. These jewels of sweetness will infuse the dish with a delightful burst of fruity flavor.
Toss in toasted almonds, bringing a satisfying crunch to each bite and complementing the tender chicken.
Combine and Simmer:
Return the seared chicken to the pot, nestling it among the fragrant ingredients. Pour in the chicken broth, ensuring that the ingredients are partially submerged. This liquid gold will envelop the chicken and other elements, creating a luscious sauce.
Cover the pot and reduce the heat to a gentle simmer. Allow the tagine to work its magic for a leisurely hour, allowing the flavors to meld and intensify.
Garnish and Serve:
Just before serving, sprinkle a generous handful of fresh cilantro over the tagine. This adds a burst of color and a refreshing note, enhancing the visual and aromatic appeal of the dish.
Present this savory Moroccan chicken masterpiece over a bed of perfectly cooked couscous, allowing the grains to soak up the delectable juices and flavors