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Created by the Genie — AI-generated, review before relying on it
A fragrant Moroccan braise of chicken thighs, sweet dried apricots, and warm cinnamon, finished with toasted almonds.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Heat the olive oil in a large pot or tagine over medium-high heat and brown the chicken thighs for 3 to 4 minutes per side; remove and set aside.
Step 2
Add the sliced onion to the same pot and cook for 5 minutes until softened.
Step 3
Stir in the cinnamon and cook for 30 seconds until fragrant.
Step 4
Return the chicken to the pot along with the chicken broth and honey, and bring to a simmer.
Step 5
Cover and simmer gently for 25 minutes, then add the dried apricots and continue cooking for 10 to 15 minutes.
Step 6
Check that the chicken reaches an internal temperature of 165°F and the sauce has thickened slightly.
Step 7
Spoon into serving bowls and scatter the toasted almonds over the top.
Step 8
Serve warm, with couscous or crusty bread if desired.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
