Ingredients:

  • 1.4 kg / 3 lbs bone-in, skin-on chicken thighs, cut into large pieces
  • 1 tbsp olive oil
  • 1 large onion, finely chopped (approx. 150g / 5 oz)
  • 3 cloves garlic, minced
  • 2.5 cm / 1 inch piece of fresh ginger, peeled and grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper (optional)
  • ½ tsp saffron threads, crumbled (optional)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 1 red bell pepper, seeded and chopped (approx. 120g / 4 oz)
  • 400g / 14 oz can of diced tomatoes, undrained
  • 240 ml / 1 cup chicken broth
  • 120g / ½ cup dried apricots, halved
  • 80g / ½ cup golden raisins
  • 2 tbsp honey
  • 2 tbsp chopped fresh cilantro (coriander)
  • 2 tbsp chopped fresh parsley
  • 80g / ½ cup toasted slivered almonds, for garnish

Instructions:

  1. In a large bowl, combine the chicken thighs with 1 tbsp olive oil, chopped onion, minced garlic, grated ginger, ground cumin, ground coriander, ground turmeric, cayenne pepper (if using), saffron threads (if using), salt, and pepper. Mix well to ensure the chicken is thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to overnight.
  2. Heat 1 tbsp olive oil in the tagine pot (or Dutch oven) over medium-high heat. Remove the chicken from the marinade, reserving the marinade. Sear the chicken thighs on all sides until golden brown. Remove the chicken from the pot and set aside.
  3. Add the chopped red bell pepper to the tagine pot and sauté for 5-7 minutes, or until softened.
  4. Add the reserved marinade to the pot and cook for 2 minutes, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes (undrained), chicken broth, dried apricots, and raisins. Bring to a simmer.
  5. Return the seared chicken to the pot. Cover and reduce heat to low. Simmer for 1 hour, or until the chicken is cooked through and tender, and the sauce has thickened.
  6. Stir in the honey, chopped cilantro, and chopped parsley. Taste and adjust seasoning as needed. Garnish with toasted slivered almonds before serving.