Moroccan Chicken Tagine with Apricot Couscous

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp paprika
• 2 tbsp tomato paste
• 1 14.5 oz can diced tomatoes
• 1 cup chicken broth
• 1/2 cup dried apricots, chopped
• 1 cup couscous
• 1/4 cup slivered almonds, toasted
• 1/4 cup fresh parsley, chopped
• 4 lemon wedges, for serving

Instructions

1. 1

   In a large skillet or Dutch oven, brown the chicken thighs over medium-high heat, 3-4 minutes per side. Remove chicken and set aside.

2. 2

   Reduce heat to medium, add the onion and sauté for 5 minutes until translucent. Add the garlic and spices and cook for 1 minute until fragrant.