Tajine with Chicken, Dried Fruits, and Almonds

Ingredients

• 10 chicken thighs (pre-cooked)
• 2 Garlic cloves
• 2 onions
• 1 tsp freshly grated ginger
• 1 tsp turmeric
• 1 pinch saffron
• 1 tbsp paprika powder
• Salt
• pepper (ground)
• 1 tsp cinnamon
• Cayenne pepper
• 4 tbsp olive oil
• 150 g dried apricots
• 50 g sultanas
• 200 ml tomato juice
• 400 ml Chicken broth
• 200 g canned diced tomatoes
• 2 tbsp honey
• 50 g slivered almonds
• 300 g instant couscous
• 1 bunch coriander leaves

Instructions

1. 1.

   Wash the chicken thighs, remove the skin, separate the meat from the bone and cut into cubes.

2. 2.

   Peel and cube the garlic and onions. Combine with ginger, turmeric, saffron, paprika powder, a pinch of salt and pepper, cinnamon, a dash of cayenne pepper, and 2 tbsp oil in a blender; blend into a paste. Mix the chicken cubes with this paste and marinate covered for about 2 hours.

3. 3.

   Meanwhile soak the apricots and sultanas in cool water.

4. 4.

   Brown the chicken in the remaining hot oil until golden brown, then remove from the pot. Deglaze the fond with tomato juice and broth. Add diced tomatoes, apricots, sultanas, almonds, and honey to the pot; bring to a boil and simmer for about 40 minutes, stirring occasionally. Return the meat and simmer gently for another 20 minutes until thickened.

5. 5.

   Place the couscous in a bowl, pour over 400 ml boiling water, let stand for 10 minutes, then transfer to the tajine if desired. Season the stew, spoon over the couscous, and garnish with torn coriander leaves before serving.