Moroccan Tagine with Chicken and Apricots

Ingredients

• about 680 g Chicken Thighs
• 1 cup Dried Apricots
• 1 large Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Cinnamon
• 1 tsp Turmeric
• 1 tsp Cumin
• 2 cups Chicken Broth
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Pepper
• 4 cups Cauliflower Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 680 g Chicken Thighs in a bowl. Add the 1 tsp Salt, 0.5 tsp Pepper, 1 tsp Cinnamon, 1 tsp Turmeric, and 1 tsp Cumin. Toss everything together with your hands until the chicken is evenly coated with the spices.
2. 2Heat the 2 tbsp Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, which is about 205°C (200°C). Carefully add the seasoned chicken thighs to the hot oil. Cook for 3-4 minutes on each side, until the chicken is nicely browned. Use tongs to remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 large Onion, chopped, to the same pot. Cook, stirring occasionally, for about 5 minutes, until the onion pieces look soft and translucent. Add the 3 cloves Garlic, minced, and 1 tbsp Ginger, grated or minced. Cook for 1 more minute, stirring constantly, until you can smell the garlic and ginger.
4. 4Pour in the 2 cups Chicken Broth and add the 1 cup Dried Apricots. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
5. 5Carefully return the browned chicken thighs to the pot. Make sure they are mostly submerged in the liquid. Cover the pot with a lid, and reduce the heat to low. Let it simmer gently for 40-45 minutes, or until the chicken is cooked all the way through and feels very tender when poked with a fork. The internal temperature of the chicken should reach 74°C.
6. 6Serve the Moroccan Tagine hot, spooned over the 4 cups Cauliflower Rice.

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