Moroccan Chicken Tagine with Apricots and Almonds, served with Saffron Couscous and Honey Glazed Carrots
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Tonight, we're making Moroccan Chicken Tagine with Apricots and Almonds, a flavorful and healthy dinner! It takes about 1 hour to cook and requires no advanced prep. First, sauté aromatics and brown the chicken for depth. Then, simmer in a fragrant spice blend with apricots. While it simmers, quickly glaze carrots with honey and prepare saffron couscous. Finish with lemon and toasted almonds. Get ready for a delicious taste of Morocco!
Meat, Eggs, & Dairy
- 1 1/2 pounds boneless, skinless chicken thigh
Fresh Produce & Herbs
- 1 whole onion
- 1 inch ginger
- 1 bunch cilantro
- 1 whole lemon
- 1 pound carrot
Seasonings & Spices
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon saffron threads
- salt
- black pepper
Pantry Items
- 1 cup dried apricot
- 1/2 cup slivered almond
- 1 cup chicken broth
- 1 cup couscous
- 1/4 cup olive oil
- 2 tablespoons honey
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