Chicken and Apricot Tagine

Ingredients & Substitutes

Instructions

1. 1

   Pat 1.5 pounds of boneless, skinless chicken thighs dry and season them all over with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large tagine or heavy-bottomed pot over medium-high heat, then sear the seasoned chicken thighs for 3-4 minutes per side until lightly browned, and set them aside.

3. 3

   Add 1 chopped large yellow onion to the same pot and cook for 5 minutes until softened, then stir in 4 minced garlic cloves, 2 tablespoons of grated fresh ginger, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of ground turmeric, and 0.5 teaspoon of ground cinnamon, cooking for 1 minute until fragrant.

4. 4

   Pour in 1 (14.5 ounce) can of undrained diced tomatoes and 2 cups of chicken broth, scraping up any browned bits from the bottom of the pot, then bring the mixture to a simmer.

5. 5

   Return the seared chicken thighs to the pot along with 1 cup of halved dried apricots and 2 tablespoons of honey, ensuring the chicken is mostly submerged, and reduce the heat to low, covering the pot.

6. 6

   Simmer the tagine for 45-60 minutes, or until the chicken is tender and cooked through, stirring occasionally to prevent sticking.

7. 7

   Garnish the finished Chicken and Apricot Tagine with 0.25 cup of fresh chopped cilantro before serving.