Moroccan Chicken Tagine with Apricots

Name: Moroccan Chicken Tagine with Apricots
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 lb boneless thighs; 2 onions, sliced; 4 garlic cloves; 1-inch ginger; 1 can chickpeas; 4 oz dried apricots; 1½ cups broth; 1 lemon; green olives (optional); 10 oz couscous; cilantro; 2 tbsp olive oil; 2 tsp cumin; 1 tsp cinnamon; 1 tsp turmeric; 1 tsp paprika; 1 tbsp honey; salt

DinnerMoroccan55 minServes 4855 kcal62 g protein

Photo: BBouchra00 · CC BY-SA 4.0 · source

Chicken braised with warm spices, chickpeas, sweet apricots and lemon until tender, spooned over fluffy couscous.

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Ingredients

2 lb boneless thighs
2 onions, sliced
4 garlic cloves
1-inch ginger
1 can chickpeas
4 oz dried apricots
1½ cups broth
1 lemon
green olives (optional)
10 oz couscous
cilantro

From your pantry: 2 tbsp olive oil, 2 tsp cumin, 1 tsp cinnamon, 1 tsp turmeric, 1 tsp paprika, 1 tbsp honey, salt.

Instructions

Season the chicken with salt and half the spices and brown in the oil, 4 minutes per side. Remove.
Cook the onions until soft and golden, 8 minutes. Add the garlic, ginger and remaining spices for 1 minute.
Add the broth, chickpeas, apricots, honey and lemon zest. Return the chicken.
Cover and simmer 25 minutes until tender. Add olives and lemon juice.
Pour boiling water over the couscous, cover 5 minutes and fluff. Serve the tagine over couscous with cilantro.

Tip: Even better the next day as the spices deepen.