Chicken Apricot Tagine

Ingredients

Apricots

Red onion

Tagine seasoning

Chicken thighs

Parsley

Toasted almonds

Yogurt

Olive oil

Salt

Steps

Preheat the oven to 450°F. Halve and pit the apricots. Slice ½ red onion, reserving the rest for another use. In a large bowl, combine the apricots, sliced red onion, tagine seasoning, 1 tablespoon olive oil, and ¼ teaspoon salt and turn to coat.

Remove the chicken thighs from the packaging, pat dry with paper towels, and season on both sides with salt. In a large cast-iron skillet or ovenproof pan over medium-high heat, warm 1 tablespoon olive oil. Add the chicken thighs, skin-side down, and cook until golden, about 8 minutes. Flip the chicken and arrange the apricots and red onion around it in the pan. Transfer the pan to the oven and bake until the chicken is golden and no longer pink at the center and the vegetables are tender, 20 to 25 minutes.

Pick a handful of parsley leaves and toss the stems. Chop the almonds.

Spoon the chicken tagine into bowls. Dollop with the yogurt, sprinkle with the toasted almonds, scatter with the parsley, and serve warm.

Notes

modifications: no parsley or cous cous. Might add arugula next time. Source

https://www.goodeggs.com/sfbay/bundlessfbay/chicken-tagine-with-apricots-almonds/5cae7070ec2666000e07b6bc