A simple dish. I can see myself tinkering with it. I’ll write my notes as such in the steps. Not overly spicy but still flavorful and satisfying.
8 boneless, skinless chicken thighs
2 onions, diced
2 tomatoes, diced
1 cup chicken broth
20 dried apricots
juice of 1 lemon
1/2 teaspoon cinnamon
1 teaspoon turmeric
2-3″ of fresh ginger, grated
1/2 teaspoon cumin
1 pinch saffron
50g sliced almonds
salt and pepper
1. Pre-heat the oven to 325F.
In a stainless steel skillet, heat the oil. Add the chicken to sear on both sides.
2. Transfer to a tajine pot (or, if you don’t have one, a large enamel cast iron dutch oven, like I did). Add salt and pepper.
3. In the skillet, add the onions and spices (except the saffron). Cook for a few minutes until the onions are starting to soften and the spices become fragrant, Scrape up as much of the stuck chicken bits as you can.
4. Transfer the onions to the tajine pot. I added the ginger here because I had forgotten it, but for better results add it with the rest of the spices.
5. In the skillet, add the chicken stock, lemon juice, saffron and tomatoes. Bring to a boil and scrape up anything left at the bottom of the pan.
6. Pour over the chicken. Spread the onions a bit to make sure all the meat is covered. Cover the pot and put in the oven for 40 minutes.
7. Add the dried apricots and return to the oven for 20 minutes.
* I would probably cut the apricot up a bit and add them a touch sooner to they become a bit softer and impart their flavor to the broth.
8. Remove from the oven and allow to stand for a few minutes. In the meantime, lightly toast the almond slices.
9. Serve with couscous and sprinkle the almonds on top.