ShinyRecipe - Your Favorite Recipes Place
This hearty Tunisian stew combines tender chicken, protein-rich chickpeas, and the sweet-tart flavor of apricots, all balanced with crunchy almonds. It's a comforting and aromatic dish perfect for a family dinner.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, or until browned on all sides. Remove the chicken from the pot and set aside.
Reduce the heat to medium. Add the chopped onion to the pot and cook for 5 minutes, stirring occasionally, until softened. Add the minced garlic, ground cumin, ground coriander, turmeric powder, and cinnamon. Cook for 1 minute more, stirring constantly, until fragrant.
Stir in the diced tomatoes and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Return the browned chicken to the pot.
Add the rinsed and drained chickpeas and halved dried apricots. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to combine.
Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
Taste and adjust seasonings as needed. Ladle the stew into bowls and garnish generously with toasted sliced almonds before serving.
Be the first person to review this recipe.
Tell us how it turned out.
