North Africangluten-freepaleovia groq
Tunisian Tagine Chicken with Almonds
A flavorful North African-inspired stew made with chicken, almonds, and spices.
⏱45 min🍽4 servings📊medium
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Ingredients
- ●1 pound boneless, skinless chicken thighscut into 2-inch pieces
- ●2 tablespoons olive oilfor cooking
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 cup jagged almondschopped
- ●2 teaspoons tunisian tagine spice blendavailable at Middle Eastern markets
- ●1 teaspoon cinnamonground
- ●1 teaspoon cuminground
- ●1/2 teaspoon saltto taste
- ●1/4 teaspoon black pepperto taste
- ●1 cup chicken brothlow-sodium
- ●1/4 cup green olivespitted
- ●2 tablespoons preserved lemonchopped
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Instructions
- 1
Heat the oil in a large Dutch oven over medium-high heat.
- 2
Add the chicken and cook until browned on all sides, about 5 minutes.
- 3
Remove the chicken from the pot and set aside.
- 4
Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
- 5
Add the almonds, tagine spice blend, cinnamon, cumin, salt, and pepper to the pot and cook for 1 minute.
- 6
Add the chicken broth to the pot and bring to a boil.
- 7
Return the chicken to the pot, cover, and transfer to the oven.
- 8
Bake for 25-30 minutes, or until the chicken is cooked through.
- 9
Stir in the green olives and preserved lemon.
- 10
Serve hot, garnished with chopped fresh parsley or cilantro, if desired.