Method

1. 01

   Prepare the Chicken5 min

   Cut the chicken thighs into 3-4 cm pieces. Season generously with salt and freshly ground black pepper.

2. 02

   Sauté Aromatics8 min

   Heat the olive oil in a large tagine or heavy-bottomed pan over medium-high heat. Add the sliced red onion and cook for 5-7 minutes until softened and lightly golden. Stir in the crushed garlic and grated ginger, cooking for another 1 minute until fragrant.

3. 03

   Toast Spices2 min

   Add the ground cumin, ground coriander, smoked paprika, turmeric powder, and cinnamon stick to the pan. Cook, stirring constantly, for 1-2 minutes until the spices are aromatic. This helps to deepen their flavour.

4. 04

   Brown the Chicken7 min

   Add the seasoned chicken pieces to the pan. Brown them on all sides for about 5-7 minutes. They don't need to be cooked through at this stage, just nicely coloured.

5. 05

   Simmer the Tagine5 min

   Pour in the tinned chopped tomatoes, chicken stock, and the saffron threads soaked in hot water. Stir well to combine all ingredients. Bring the mixture to a gentle simmer.

6. 06

   Add Apricots and Cook30 min

   Stir in the halved dried apricots. Reduce the heat to low, cover the tagine or pan with a lid, and let it simmer for 25-30 minutes, or until the chicken is tender and cooked through.

7. 07

   Toast Almonds3 min

   Whilst the tagine is simmering, lightly toast the blanched flaked almonds in a dry pan over medium heat for 2-3 minutes until golden brown and fragrant. Be careful not to burn them.

8. 08

   Finish and Serve5 min

   Once the chicken is cooked, remove the cinnamon stick. Taste and adjust seasoning with salt and pepper if needed. Stir in half of the fresh chopped coriander. Garnish with the remaining fresh coriander and the toasted flaked almonds before serving hot.