Moroccan Chicken Tagine

Moroccan Chicken Tagine

Serves 4

Olive oil

240 g (2 cups) onions - chopped

1.5 kg (3 lb) chicken thighs – cut into large chunks

2 cinnamon sticks

½ tsp turmeric

1 tsp black pepper

500 ml (2 cups) chicken stock

100 g  (⅔ cup) dried apricots

100 g (⅔ cup) dried prunes

85 g (¼ cup) honey

1 tsp ground cinnamon

1 ½ Tbs almond flour

50 g (½ cup) slivered almonds

In a saucepan, heat a small amount of oil and sauté the onions until soft and then add into a large pot.

Add the chicken with the cinnamon sticks, turmeric, and black pepper and pour in chicken stock.

Cover with the lid and cook for 2½ hours on low-medium.

Add the dried apricots, prunes, honey, cinnamon, and almond flour and stir until well combined. Cover with the lid and cook for another hour.

In a dry pan, toast the slivered almonds. Serve the Tagine decorated with the toasted almonds.

This dish can be served with our lima bean mash, cauliflower rice or pumpkin and cauliflower mash. A little bit of scd yogurt on the side is also delicious.