Créé avec l’IA
Moroccan Chicken Tagine with Apricots
60 min 310 kcal par portion Moyen
Ingrédients
4 Portions
- boneless skinless chicken thighs600 g
- olive oil1 tablespoon
- onion, chopped100 g
- garlic, minced2 cloves
- ground cumin1 teaspoon
- ground coriander1 teaspoon
- ground cinnamon0,5 teaspoon
- dried apricots, chopped60 g
- low sodium chicken broth1 cup
- fresh cilantro, chopped2 tablespoons
Instructions
- 1
Heat the olive oil in a large skillet or tagine over medium heat.
- 2
Add the chopped onion and cook for 3-4 minutes until softened.
- 3
Stir in the minced garlic, ground cumin, ground coriander, and ground cinnamon. Cook for 1 minute until fragrant.
- 4
Add the chicken thighs to the pan and brown on both sides, about 4-5 minutes per side.
- 5
Stir in the chopped dried apricots and pour in the chicken broth.
- 6
Bring to a simmer, then reduce the heat to low. Cover and cook for 30-35 minutes, until the chicken is tender and cooked through.
- 7
Remove the lid and simmer uncovered for an additional 5 minutes to thicken the sauce if desired.
- 8
Stir in the chopped fresh cilantro just before serving.
- 9
Serve hot with couscous or rice, if desired.
