Ingredients : Nutty Chicken Thighs with Apricots
900 g of chicken thighs
800 g of canned chickpeas, drained
2 cups of tomatoes, diced
2 cups of water
1 cup of dry apricots
1 onion, sliced
4 tablespoons of olive oil
2 tablespoons of garlic, grated
2 tablespoons of fresh ginger, grated
1 ½ tablespoon of honey
½ tablespoon of cumin
½ tablespoon of turmeric
¼ cup of almonds, sliced
Black pepper, to taste
Salt, to taste
Directions : Nutty Chicken Thighs with Apricots
Heat the oil in a tagine and fry the onion with garlic for 4 minutes.
Add chicken thighs and cook for 3 minutes.
Stir in the rest of the ingredients, except for the tomatoes and almonds,
then cook them until they start boiling.
Lower the heat and put on the lid then let them cook for 1 hour on low
Once the time is up, add the tomatoes then cook the stew for 15
minutes on low heat.
Garnish your tagine with the sliced almonds then serve it warm.