Moroccan Lemon Chicken Tagine with Apricot Couscous

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1 14oz can crushed tomatoes
• 1 cup chicken broth
• 1 lemon, zested and juiced
• 1/2 cup dried apricots, chopped
• 1 cup couscous
• 1/4 cup fresh cilantro, chopped
• 1/2 cup plain Greek yogurt, for serving

Instructions

1. 1

   In a large skillet or Dutch oven, heat a drizzle of olive oil over medium-high heat. Add the chicken thighs and brown on both sides, about 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, cumin, coriander, paprika, and cinnamon. Cook for 1 minute until fragrant.