Chicken Tagine With Almonds, Apricots And Olives

1. 1

   bring apricots and orange juice to simmer, then set aside to cool.

2. 2

   season chicken with s & p then saute in tagine until browned, then set aside.

3. 3

   add onions, garlic and carrots to tagine and cook stirring occasionally until onion is translucent, then add ginger and cinnamon. Cook stirring until fragrant.

4. 4

   stir in broth and saffron, scraping up browned bits from tagine.

5. 5

   return chicken and juices and the alonds and olives. Bring to a boil, then reduce heat and simmer covered until chicken reads 165 degrees.

6. 6

   remove from heat and stir in cilantro.

7. 7

   serve with couscous or farrow and harissa.

* Per serving · 4 servings · Values may vary.

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