Saffron-Infused Pistachio and Orange Blossom Tagine

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon saffron threads, crumbled
• 2 cups chicken or vegetable broth
• 1 pound chicken thighs, boneless, skinless, cut into pieces
• 1 cup dried apricots, chopped
• 1 cup pistachios, shelled
• 1 tablespoon orange blossom water
• 1 cup fresh cilantro, chopped
• 1 cup fresh parsley, chopped
• to taste salt and pepper

Method

1. 01
   Heat the olive oil in a tagine or heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. 02
   Add the minced garlic and sauté for another 1-2 minutes until fragrant.
3. 03
   Stir in the ground cumin, coriander, cinnamon, ginger, and saffron. Cook for an additional minute to toast the spices.
4. 04
   Pour in the chicken or vegetable broth, and bring to a simmer. Add the chicken pieces, ensuring they are submerged in the liquid.
5. 05
   Cover the tagine and let it cook for about 30 minutes, stirring occasionally, until the chicken is tender.
6. 06
   Add the chopped dried apricots and pistachios. Stir to combine and let simmer uncovered for another 10 minutes to allow the sauce to thicken slightly.
7. 07
   Stir in the orange blossom water, cilantro, and parsley. Season with salt and pepper to taste.
8. 08
   Serve the tagine hot, garnished with additional cilantro and parsley if desired.