Moroccan Chicken Tagine

This fragrant Moroccan-inspired chicken stew is built on a complex blend of warm spices, sweet apricots, and briny olives, all simmered together in a rich tomato broth. It tastes like something that took hours to prepare, but it's ready in under an hour. Serve over couscous to soak up the aromatic sauce.

Ingredients

• •600g boneless chicken thighs
• •1 large onion, diced
• •3 cloves garlic, minced
• •1 can (400g) chopped tomatoes
• •½ cup dried apricots, halved
• •½ cup green olives, pitted
• •1 teaspoon ground ginger
• •1 teaspoon ground cumin
• •1 teaspoon cinnamon
• •2 tablespoons olive oil

Instructions

1. 1. Heat olive oil in a large, deep skillet or pot over medium-high heat. Season the chicken thighs with salt, pepper, and half the spices. Sear for 3–4 minutes per side until golden. Remove and set aside.
2. 2. In the same pot, add the diced onion and cook for 5 minutes until softened. Add the garlic and remaining spices and cook for 1 minute.
3. 3. Pour in the chopped tomatoes and stir to combine with the spiced onion. Cook for 3 minutes.
4. 4. Return the chicken to the pot. Add the dried apricots and green olives. Stir to combine and bring to a gentle boil.
5. 5. Reduce the heat to low, cover, and simmer for 30 minutes until the chicken is tender and the sauce is rich and fragrant.
6. 6. Taste and adjust seasoning. Serve over couscous or with warm bread, garnished with fresh cilantro if desired.