Chicken and Apricot Tagine
1.
Heat olive oil in a heavy skillet over medium heat. Working in batches if needed, sear chicken thighs skin-side down until golden brown, 8–12 minutes per side. Remove to a plate and reserve.
| 2 tbsp | Olive Oil |
| 3–4 each | Chicken Thighs |
2.
In the same skillet, reduce heat to medium-low. Add onion with a pinch of salt and cook, stirring occasionally, until deeply caramelized, 35–45 minutes.
| 1 each | Yellow Onion |
3.
Add garlic and cook until fragrant, about 1 minute. Stir in ground cinnamon, ginger, turmeric, pepper, and salt until spices are toasted and aromatic.
| 4 each | Garlic |
| 1 tsp | Cinnamon |
| 1 tsp | Ground Ginger |
| 1⁄2 tsp | Turmeric |
| 1⁄2 tsp | Black Pepper |
| 1 tsp | Kosher Salt |
4.
Return chicken and any accumulated juices to the skillet. Tie cilantro and parsley into a bundle with kitchen twine and add to pan along with stock. Cover and simmer over low heat for 30 minutes.
| 5 each | Cilantro |
| 5 each | Parsley |
| 1⁄2 cup | Chicken Stock |
5.
Meanwhile, combine apricots, water, honey, and cinnamon stick in a small saucepan. Bring to simmer and cook until apricots are tender and liquid has reduced to a glaze, 10–15 minutes.
| 1⁄2 cup | Dried Apricots |
| 1 cup | Water |
| 2 tbsp | Honey |
| 1 each | Cinnamon Sticks |
6.
While chicken and apricots cook, toast almonds in a 350 °F oven until golden brown and fragrant, about 5 minutes. Set aside.
| 1⁄3 cup | Sliced Almonds |
7.
Add glazed apricot mixture to chicken during the final 10 minutes of cooking.
8.
Remove herb bundle and cinnamon stick. Serve hot over couscous, topped with toasted almonds.