Tagine of Chicken and Apricots

作り方

1. 1

   Season Bone-in chicken thighs with salt, pepper, cumin, and ginger. Heat oil in tagine or Dutch oven over medium heat.

   ✓ チェックポイント： Oil shimmers and spices smell fragrant
2. 2

   Brown Bone-in chicken thighs skin-side down for 6 minutes until golden. Flip and cook 2 minutes more. Remove and set aside.

   ✓ チェックポイント： Deep golden crust forms on skin
3. 3

   Add sliced Yellow onion and minced Garlic cloves to the same pot. Cook until softened, 5 minutes.

   ✓ チェックポイント： Onions are translucent and garlic fragrant
4. 4

   Return chicken to pot. Add Dried apricots, Honey, Chicken stock, and a pinch of saffron. Bring to simmer.

   ✓ チェックポイント： Liquid begins to bubble gently
5. 5

   Cover and cook on low heat for 35 minutes until chicken is tender and sauce has thickened.

   ✓ チェックポイント： Chicken pulls easily from bone and sauce coats spoon