Chicken Tagine with Apricots

Ingredients

• •4 chicken thighs, skinless, boneless
• •1 tbsp olive oil
• •1 large onion, chopped
• •2 garlic cloves, minced
• •1 tsp ground ginger
• •1 tsp ground cumin
• •1 tsp ground cinnamon
• •1/2 tsp turmeric
• •1/2 tsp black pepper
• •1/4 tsp cayenne pepper
• •1 cup chicken broth
• •1 cup dried apricots, halved
• •1/2 cup almonds, slivered
• •Salt to taste
• •Fresh cilantro, for garnish
• •2 cups couscous
• •2 1/2 cups water
• •1 tbsp lemon juice

Instructions

1. 1

   In a large pot or tagine, heat the olive oil over medium heat.

2. 2

   Add the chopped onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in the minced garlic and cook for 1 more minute.

4. 4

   Add the chicken thighs and brown them on all sides, about 5-7 minutes.

5. 5

   Sprinkle in the ground ginger, cumin, cinnamon, turmeric, black pepper, and cayenne pepper; stir to coat the chicken and onions evenly.

6. 6

   Pour in the chicken broth and bring the mixture to a simmer.

7. 7

   Add the halved apricots and slivered almonds, stir well, and cover the pot or tagine with the lid.

8. 8

   Reduce the heat to low and let it cook for about 30 minutes until the chicken is tender and cooked through.