Moroccan Chicken Tagine with Apricots

Ingredients

US measurements with metric in parentheses.

• 2 lb (900 g) bone-in chicken thighs
• 1 tbsp (15 ml) olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 tsp (5 g) ground cumin
• 2 tsp (5 g) ground ginger
• 1 tsp (2.5 g) turmeric
• 1 tsp (2.5 g) cinnamon
• 1 tsp (6 g) salt
• 1½ cups (360 ml) chicken broth
• ½ cup (85 g) dried apricots, halved
• ½ cup (75 g) green olives
• 1 tbsp (20 g) honey
• Fresh cilantro and couscous to serve

Instructions

1. Season the chicken with salt and half the spices. Brown it in oil in a Dutch oven over medium-high heat 4 minutes per side. Remove.
2. Cook the onion 5 minutes. Add garlic and remaining spices for 1 minute.
3. Return the chicken and add broth, apricots and honey. Cover and simmer gently 35 to 40 minutes until the chicken reaches 165°F (74°C) and is tender.
4. Stir in the olives and simmer uncovered 5 minutes to thicken the sauce.
5. Garnish with cilantro and serve with couscous or rice.