Chicken & Apricot Tagine with Almonds

A gently spiced, slightly sweet Moroccan-inspired stew. Chicken thighs cooked with apricots, ginger, and saffron until falling apart. Scatter with toasted almonds and fresh coriander.

Ingredients (Serves 4):

• 4–6 chicken thighs, bone-in
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tsp ground ginger
• ½ tsp cinnamon
• A pinch of saffron (optional)
• 100g dried apricots, halved
• 300ml chicken stock
• 1 x 400g tin of chickpeas, rinsed and drained
• Salt and pepper
• Toasted flaked almonds and coriander to serve

Method:

1. Brown the chicken in the oil. Remove. Cook the onion, garlic, ginger, cinnamon, and saffron for 2 minutes.
2. Return the chicken to the pot. Add the apricots, stock, and chickpeas. Cover and simmer gently for 40–45 minutes until the chicken is very tender.
3. Season and scatter with almonds and coriander.

Why it's gut-friendly: Chickpeas and apricots are prebiotic. Ginger and cinnamon are anti-inflammatory. Chicken provides lean protein.