Ingredients:

  • 2.5 lbs (1.1 kg) bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1 tablespoon (15 ml) olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 inch (2.5 cm) piece of fresh ginger, peeled and grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 (14.5 oz / 411 g) can diced tomatoes, undrained
  • 1 cup (240 ml) chicken broth
  • ½ cup (75 g) dried apricots, halved
  • ¼ cup (35 g) raisins
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • ¼ cup (30 g) slivered almonds, toasted
  • 2 tablespoons chopped fresh cilantro or parsley

Instructions:

  1. Season chicken pieces with salt, pepper, cumin, coriander, cinnamon, turmeric, and cayenne pepper (if using).
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown chicken on all sides. Remove chicken and set aside.
  3. Add onion to the pot and cook until softened. Add garlic and ginger and cook until fragrant.
  4. Stir in diced tomatoes and chicken broth. Bring to a simmer.
  5. Return chicken to the pot. Add apricots, raisins, and honey. Reduce heat to low, cover, and simmer for 1 hour, or until chicken is cooked through and tender. (Internal temperature of 165°F/74°C).
  6. Stir in lemon juice. Taste and adjust seasonings as needed. Garnish with toasted almonds and chopped cilantro or parsley. Serve hot. Experience the best of chicken tagine dishes.