01/10/2024
It’s been a while since I posted a recipe ☺️
I’ve been living in Morocco for the past eight months, and I absolutely love it 🇲🇦
Moroccan cuisine plays a big role in that because, oh boy, Moroccans really know how to cook! 😋
I’ll be sharing more Moroccan recipes with you soon. One of them will be about how to prepare couscous the traditional way 👩🍳
What other Moroccan recipes would you like to see?
Let me know in the comments!
🧑🍳Chicken Thighs with Prunes and Apricots
🌴Ingredients:
6 chicken thighs
2 white onions, finely chopped
1 clove garlic, minced
½ teaspoon cinnamon
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon ras el hanout
5 tablespoons fresh parsley, finely chopped
5 tablespoons fresh cilantro, finely chopped
1 tablespoon olive oil
400 ml chicken stock
100 grams dried prunes
100 grams dried apricots
1 tablespoon orange blossom water
2 handfuls blanched almonds
🌴Preparation Method
1. Add the chopped onion, garlic, parsley, and cilantro to the bottom of the tagine or cooking pot. Then, place the meat on top, add all the spices, and drizzle with olive oil. Use your hands to mix everything well together.
2. Place the tagine on the stove and let it simmer over low heat for 10 minutes, stirring occasionally.
3. Meanwhile, bring the chicken stock to a boil. Pour half of it over the chicken thighs, then cover the tagine or pot with a lid. Let it simmer on low heat for 40 minutes.
4. If the sauce becomes too thick, add the remaining chicken stock.
5. Add the prunes, apricots, and orange blossom water to the tagine or pot, and let it simmer for an additional 15 minutes.
6. Finish by garnishing with almonds and fresh herbs. Besseha! 🥰
