Cook at home

Moroccan-Style Chicken Tagine with Apricots

Chicken simmered with warm spices, dried apricots and chickpeas, served over couscous.

Ingredients

• 1 3/4 lb chicken thigh, boneless, skinless, cubed
• 2 tbsp olive oil
• 1 onion, diced
• 3 clove garlic, minced
• 1 tbsp ginger, grated
• 2 tsp cumin
• 1 tsp cinnamon
• 1 tsp turmeric
• 1 tsp paprika
• 1 chickpeas, one 15 oz can, drained
• 1/2 cup dried apricots, halved
• 2 cup chicken broth
• 1 tsp salt
• 1 cup couscous, uncooked
• 2 tbsp fresh cilantro, chopped
• 2 tbsp almonds, toasted

Steps

1. Brown the seasoned chicken in the olive oil in a Dutch oven over medium-high heat, 5 minutes. Remove.
2. Cook the onion 5 minutes. Add the garlic, ginger, cumin, cinnamon, turmeric and paprika and stir 1 minute.
3. Add the chickpeas, apricots, 1 cup of the broth and the salt, return the chicken and simmer, covered, 30 minutes until tender and 165 F (74 C).
4. Bring the remaining broth to a boil, stir in the couscous, cover and let stand 5 minutes, then fluff.
5. Serve the tagine over the couscous with cilantro and almonds.