Chicken and Almond Stew (Tajine de Poulet aux Amandes)

Ingredients

• •2 lbs chicken thighs, cut into chunks
• •1 cup whole almonds, blanched
• •2 tablespoons olive oil
• •1 large onion, finely chopped
• •4 cloves garlic, minced
• •1 teaspoon ground ginger
• •1 teaspoon ground cinnamon
• •1/2 teaspoon turmeric
• •1 cup chicken broth
• •2 tablespoons honey
• •1/2 cup dried apricots, chopped
• •to taste Salt and pepper

Directions

1. 1Heat olive oil in a large pot and brown the chicken pieces on all sides, then remove and set aside.
2. 2In the same pot, sauté the chopped onion until softened, then add garlic and cook for 1 minute.
3. 3Stir in ginger, cinnamon, and turmeric, cooking for 30 seconds until fragrant.
4. 4Return the chicken to the pot, add broth and honey, then bring to a simmer.
5. 5Cover and cook for 25-30 minutes until chicken is tender.
6. 6Toast the almonds in a dry skillet for 3-4 minutes until golden, then add to the stew along with apricots.
7. 7Simmer uncovered for 5 more minutes, season with salt and pepper, and serve over couscous or rice.

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