Ingredients

1 tablespoon olive oil
4 bone-in chicken thighs (skin-on or skinless)
2 onions, finely sliced
3 garlic cloves, minced
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Pinch of saffron threads (or 1/4 teaspoon turmeric)
250ml Freja Rich Chicken Cooking Bone Broth
12 dried apricots, halved
1 tablespoon runny honey
40g toasted almonds (whole, slivered or chopped)
Handful of chopped coriander or flat-leaf parsley
Sea salt and black pepper
Optional: a squeeze of lemon juice to balance sweetness

Method

1. Heat the olive oil in a heavy-based pot or tagine over medium heat. Brown the chicken thighs on both sides until golden, about 5–7 minutes. Remove and set aside.
2. Lower the heat and add the sliced onions. Cook for 10 minutes, stirring often, until soft and golden. Add the garlic, ginger, cinnamon and saffron (or turmeric) and stir for 1 minute to release their aroma.
3. Return the chicken to the pot and pour in the chicken bone broth. Add the apricots and honey, season lightly with salt and pepper, and bring to a gentle simmer.
4. Cover and cook for 45-60 minutes, until the chicken is tender and the sauce has thickened slightly. For a richer, thicker sauce, remove the lid during the final 10 minutes to allow the liquid to reduce.
5. Taste and adjust the seasoning, adding a squeeze of lemon juice if needed to balance the sweetness. Just before serving, scatter over the toasted almonds and fresh herbs. For deeper flavour, toast the almonds in a dry pan until golden before using.
6. To serve, top the tagine with the toasted almonds and herbs, then serve with couscous, flatbread or a fresh green salad.