Moroccan Chicken Tagine

Tender chicken simmered with warm spices, apricots and olives for a fragrant North African one-pot dinner.

• 8 bone-in chicken thighs
• 2 tbsp olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 0.5 tsp turmeric
• 0.75 cup dried apricots
• 0.5 cup green olives
• 1.5 cups chicken broth
• 2 tbsp fresh cilantro, chopped

Method

1. Season chicken with salt and pepper. Heat olive oil in a heavy pot and brown the thighs on both sides, then set aside.
2. Add onion to the pot and cook until softened, about 5 minutes, then stir in garlic and all the spices for 1 minute.
3. Return chicken to the pot, add apricots, olives and broth, and bring to a gentle simmer.
4. Cover and cook over low heat for 40 minutes until the chicken is tender and the sauce has thickened.
5. Scatter with cilantro and serve over couscous or rice.