Name: Moroccan Chicken Tagine
Total time: 30 min
Cuisine: African
Ingredients: 5 Chicken thighs; 1 Onion, chopped; 3 clove Garlic; 1/2 tsp Ground cinnamon; 1/2 tsp Ground cumin; 1/2 tsp Ground turmeric; 1/2 tsp Chili flakes, optional; 1 tsp Parsley, fresh; 3 cup Chicken stock; 1 tbsp Tomato paste; 1 can Chickpeas, 400g can; 1 cup Dried apricots; 1 Cinnamon stick; 1/4 cup Almonds; Olive oil, for frying; Salt and pepper, to taste

Method

4 steps. Tap one to mark it done.

Season the chicken thighs with salt and pepper. Cook them in a pan for 2-3 minutes per side until they turn golden, then set aside.
Pour olive oil into the pan and saute the onion and garlic until soft, about 5 minutes. Mix in the ground cinnamon, cumin, turmeric, and optional chili flakes, then cook for 5 more minutes.
Pour in the chicken stock, tomato paste, chickpeas, apricots, and cinnamon stick. Put the chicken back in the pot, cover, and gently simmer over low heat for 15 minutes.
In a different pan, toast the almonds for a couple of minutes. Garnish the tagine with the toasted almonds and fresh parsley, then serve.