Saffron-Infused Moroccan Tagine with Apricots and Almonds

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 pound chicken thighs, cut into chunks
• 1 teaspoon saffron threads, soaked in 1/4 cup warm water
• 2 teaspoons ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 cup chicken broth
• 1 cup dried apricots, halved
• 1 cup blanched almonds, toasted
• 2 tablespoons honey
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

Method

1. 01
   In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat.
2. 02
   Add the chopped onion and sauté until translucent, about 5 minutes.
3. 03
   Stir in the minced garlic and cook for another minute until fragrant.
4. 04
   Add the chicken chunks to the pot and brown them on all sides, about 8 minutes.
5. 05
   Pour the saffron water over the chicken, and add the cumin, ginger, and cinnamon. Stir to coat the chicken in spices.
6. 06
   Add the chicken broth, apricots, toasted almonds, and honey to the pot. Season with salt and pepper.
7. 07
   Bring to a simmer, cover the pot, and cook on low heat for about 45 minutes, or until the chicken is tender and the flavors have melded together.
8. 08
   Garnish with chopped fresh cilantro before serving.