Creado con IA
Moroccan Chicken Tagine with Apricots
60 min 428 kcal por ración Media
Ingredientes
4 Raciones
- boneless skinless chicken thighs600 g
- olive oil1 tablespoon
- onion1 large
- garlic2 cloves
- dried apricots100 g
- canned chopped tomatoes400 g
- ground cumin1 teaspoon
- ground cinnamon1 teaspoon
- ground ginger1 teaspoon
- ground turmeric0,5 teaspoon
- black pepper0,5 teaspoon
- salt0,5 teaspoon
- fresh cilantro1 tablespoon
- fresh parsley1 tablespoon
Preparación
- 1
Heat the olive oil in a large heavy-bottomed pot or tagine over medium heat.
- 2
Add the sliced onion and cook for 3-4 minutes until softened.
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
- 4
Add the chicken thighs and brown them on all sides for about 5 minutes.
- 5
Sprinkle in the ground cumin, ground cinnamon, ground ginger, ground turmeric, black pepper, and salt. Stir well to coat the chicken and onions with the spices.
- 6
Add the chopped dried apricots and canned chopped tomatoes. Stir to combine.
- 7
Reduce the heat to low, cover, and simmer for 35-40 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
- 8
Taste and adjust seasoning if needed.
- 9
Stir in the chopped fresh cilantro and parsley just before serving.
