Moroccan Chicken and Apricot Tagine

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the about 680 g of chicken thighs and brown them on all sides until golden brown, about 3-4 minutes per side. Remove the browned chicken from the pot and set aside.
2. 2Reduce the heat to medium (about 176.7°C / 175°C). Add the 1 medium onion, 3 cloves of garlic, and 2.54 cm of ginger to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 minutes. The garlic should smell fragrant.
3. 3Stir in the 1 cinnamon stick, 1 teaspoon of turmeric, and 1 teaspoon of cumin. Cook for 1 minute more, stirring constantly, until the spices are very fragrant.
4. 4Return the browned chicken thighs to the pot. Pour in the 1.5 cups of chicken broth. Add the 1 cup of dried apricots and the 1 tablespoon of honey. Stir everything together to combine.
5. 5Bring the liquid in the pot to a gentle simmer. Once simmering, reduce the heat to low (about 148.9°C / 150°C), cover the pot tightly, and cook for 30-40 minutes. The chicken is cooked through when it is tender and reaches an internal temperature of 74°C.
6. 6While the tagine is cooking, prepare the 1 cup of couscous. Bring 1.5 cups of water to a boil in a small saucepan over high heat (232.2°C / 230°C). Once boiling, stir in the couscous, cover the saucepan, remove it from the heat, and let it stand for 5 minutes. Fluff the couscous with a fork.
7. 7Carefully remove and discard the 1 cinnamon stick from the tagine. Serve the chicken and apricot tagine over the prepared couscous. Garnish with the 0.25 cup of fresh cilantro.

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