Moroccan Chicken and Apricot Tagine with Couscous

Ingredients

• 1.5 lb Chicken thighs
• 1 cup Dried apricots
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Cinnamon
• 1 tsp Turmeric
• 0.5 tsp Cumin
• 1.5 cups Chicken broth
• 2 tbsp Olive oil
• 1 cup Couscous
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh cilantro

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 350°F (175°C).
2. 2Season the 1.5 lb of chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Place the seasoned chicken thighs into the hot pot and brown them on all sides for about 3-4 minutes per side. Once browned, remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion to the pot and cook, stirring occasionally, until it has softened, which should take about 5 minutes. Add the 3 cloves of minced garlic and 1 tablespoon of grated ginger, and cook for 1 minute more, stirring constantly until fragrant.
4. 4Stir in the 1 teaspoon of cinnamon, 1 teaspoon of turmeric, and 0.5 teaspoon of cumin. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
5. 5Pour in the 1.5 cups of chicken broth and add the 1 cup of dried apricots. Bring the liquid to a gentle simmer.
6. 6Return the browned 1.5 lb of chicken thighs to the pot. Cover the pot tightly and reduce the heat to low. Let it simmer gently for 30-40 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
7. 7While the tagine simmers, prepare the 1 cup of couscous according to the instructions on its packaging. Fluff the couscous with a fork once it is cooked.
8. 8Serve the Moroccan Chicken and Apricot Tagine spooned over the prepared couscous. Garnish with the 2 tablespoons of fresh cilantro.

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