Moroccan-Inspired Apricot Olive Chicken Tagine

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, finely chopped
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1 cup low-sodium chicken broth
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/2 cup dried apricots, halved
• 1/2 cup pitted green olives
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped cilantro
• 2 tablespoons toasted sliced almonds

Steps

1. Season the chicken with salt and black pepper. Heat the olive oil in a deep skillet over medium-high heat.
2. Brown the chicken for 4 minutes per side, then transfer it to a plate. It will finish cooking in the sauce.
3. Add the onion to the skillet and cook for 5 minutes. Stir in the garlic, ginger, cumin, turmeric, and cinnamon for 30 seconds.
4. Add the broth, chickpeas, apricots, olives, and honey. Return the chicken and any juices to the skillet.
5. Cover, reduce the heat to medium-low, and simmer for 20 to 25 minutes, until the chicken reaches 165°F (74°C).
6. Stir in the lemon juice and finish with cilantro and toasted almonds.

Allergen note: Contains tree nuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.