This Moroccan tajine is a delicious combination of chicken, almonds and apricots. The flavors of the marinade blend together to create a flavorful and aromatic dish. Serve it with couscous or rice for a complete meal.
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 teaspoons ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- salt and pepper to taste
- 4 boneless, skinless chicken breasts cut into cubes
- 2 cups chicken stock
- 3 tablespoons honey
- 1/2 cup sliced almonds
- 1/2 cup dried apricots, chopped
In a large bowl combine olive oil, garlic, ginger, cumin, coriander, paprika, salt and pepper. Add chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 1 hour.
Heat a large skillet over medium heat and add marinated chicken. Cook until chicken is browned on all sides. Add chicken stock, honey and almonds. Bring to a boil then reduce heat to low and simmer for 15 minutes. Add apricots and cook for an additional 5 minutes.
Serve over couscous or rice.
