Chicken Tajine with Apricots and Almonds
Braised chicken with dried apricots, honey, and ras el hanout.
- 60 min
- 1134 kcal / serving
- medium
- Protein
- 72.9 g
- Fat
- 59.1 g
- Carbs
- 67.3 g
Contains: tree nuts, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 800 g chicken thighs
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 150 g dried apricots
- 50 g almonds, chopped
- 1 tsp ras el hanout
- 1 tsp cinnamon
- 400 ml chicken broth
- 2 tbsp olive oil
- 1 tbsp honey
Method
- Heat the olive oil in a Dutch oven and brown the chicken thighs on all sides, then remove.
- Sauté the onion and garlic in the remaining oil until translucent.
- Add ras el hanout and cinnamon and toast briefly until fragrant.
- Return the chicken to the pot, deglaze with broth, and stir in the apricots and honey.
- Cover and braise over low heat for 35-40 minutes until the meat is tender.
- Serve sprinkled with chopped almonds.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free