Chicken Tangine with Almonds

Infused with the vibrant flavors of Moroccan cuisine, this Chicken Tagine with Almonds is a showstopping dish that combines tender, spice-rubbed chicken thighs with a rich, aromatic sauce. Slow-simmered in a traditional tagine or Dutch oven, the dish features a harmonious blend of sweet and savory elements, including honey, dried apricots, and warm spices like cinnamon and turmeric. Toasted slivered almonds add a delightful crunch, while fresh cilantro provides a burst of freshness. Perfectly paired with fluffy couscous, rice, or crusty bread, this one-pot masterpiece is ideal for family dinners or special occasions. Ready in just over an hour, this Moroccan-inspired recipe transforms simple ingredients into a feast for the senses.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 6 pieces Bone-in chicken thighs
• 1.5 teaspoons Salt
• 1 teaspoon Ground black pepper
• 1 teaspoon Ground cinnamon
• 1 teaspoon Turmeric powder
• 1 teaspoon Paprika
• 3 tablespoons Olive oil
• 1 large Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 1.5 cups Chicken stock
• 2 tablespoons Honey
• 0.5 cup Dried apricots, halved
• 0.5 cup Slivered almonds, toasted
• 2 tablespoons Fresh cilantro, chopped (for garnish)

Directions

Step 1

Season the chicken thighs with salt, black pepper, cinnamon, turmeric, and paprika. Rub the spices into the chicken to evenly coat.

Step 2

In a large tagine or heavy-bottomed Dutch oven, heat olive oil over medium heat. Add the chicken thighs, skin side down, and sear for about 4-5 minutes per side until golden brown. Remove the chicken from the tagine and set aside.

Step 3

In the same tagine, add the chopped onion and garlic. Cook for 5-7 minutes until softened and fragrant, stirring occasionally.

Step 4

Return the seared chicken thighs to the tagine. Pour in the chicken stock, ensuring the liquid covers about two-thirds of the chicken. Bring to a simmer over medium heat.

Step 5

Drizzle the honey over the chicken, and gently stir in the dried apricots. Reduce the heat to low, cover the tagine, and cook for 40-45 minutes, or until the chicken is tender and fully cooked through.

Step 6

Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Set aside.

Step 7

Once the chicken is cooked, taste the sauce and adjust the seasoning with additional salt or honey, if needed.

Step 8

Scatter the toasted almonds over the dish and garnish with fresh cilantro. Serve hot with steamed couscous, rice, or crusty bread.

Nutrition Facts

Serving size	(2427.0g)

Amount per serving	% Daily Value*
Calories	4396.2

Total Fat 310.5g	0%
Saturated Fat 73.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1247.0mg	0%
Sodium 4795.8mg	0%
Total Carbohydrate 119.3g	0%
Dietary Fiber 17.7g	0%
Total Sugars 84.6g
Protein 280.5g	0%

Vitamin D 0IU	0%
Calcium 481.2mg	0%
Iron 22.8mg	0%
Potassium 4821.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.6%

Protein: 25.5%

Carbs: 10.9%