Moroccan Chicken Tagine

Instructions

1. 1

   Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.

2. 2

   Add the chopped onion and cook until soft and translucent, about 5 minutes.

3. 3

   Stir in the minced garlic, ground cumin, ground coriander, and ground cinnamon. Cook for another minute until fragrant.

4. 4

   Add the chicken thighs to the pot and brown them on all sides, about 5-7 minutes.

5. 5

   Pour in the canned tomatoes and chicken stock, stirring to combine.

6. 6

   Add the chickpeas and dried apricots to the pot.

7. 7

   Season with salt and pepper to taste.

8. 8

   Bring the mixture to a simmer, then cover and reduce the heat to low.

9. 9

   Cook for 45 minutes to 1 hour, or until the chicken is tender and cooked through.

10. 10

    Garnish with fresh coriander before serving.

11. 11

    Serve hot with couscous or bread.