Zesty Moroccan-Spiced Chicken Tagine with Apricot Couscous

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1 14-oz can crushed tomatoes
• 1 cup chicken broth
• 1/2 cup dried apricots, chopped
• 1 cup couscous
• 1/4 cup sliced almonds, toasted
• 2 tbsp lemon juice
• 1/4 cup parsley, chopped

Instructions

1. 1

   In a large skillet or Dutch oven, heat 1 tbsp 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 and add the onion to the skillet. Sauté for 5 minutes until softened. Add the garlic, cumin, coriander, cinnamon, and paprika. Cook for 1 minute, stirring constantly, until fragrant.