2pinchessaffron threadssoaked in 1/2 cup chicken broth (optional)
1Yellow onion, diced
1Garlic clove, minced
1/2tspGround ginger
1/2tspTurmeric
1/4tspcinnamon
1/8tspGrated nutmeg
Salt and pepper
1/2bunchCilantro, tied
1Cinnamon stick
1/2Tbutter
1/2cupDried apricots, sliced
2TApricot marmalade
3Apricots, fresh, sliced
1TOrange flower water
1/4 cupsliced or chopped toasted almonds
Instructions
Trim chicken thighs of excess fat. Season with salt and pepper. Place the tagine in the oven to heat. Add the olive oil. Sear the chicken and allow the fat to run out. Drain out most of the fat and remove chicken to another dish. Add to the tagine the onion and garlic. Once the onions have become translucent and slightly browned, add the spices, cilantro, 1 T of the butter, dried apricots, marmalade and the saffron with its liquid. Return the chicken to the tagine. Cover and cook for 20-30 minutes. If the mixture seems a little dry, add some chicken broth or fresh orange juice. Once the chicken is cooked through, remove the tagine top and the cilantro as well. Allow the chicken to brown, if necessary. Add the orange flower water and fresh apricots. Scatter the toasted almonds on top and serve.