Chicken Tagine with Apricots & Olives

Original cookbook page 54

This chicken stew is full of warming, spicy flavor thanks to ras el hanout, an aromatic Moroccan spice blend. You can find it in well-stocked grocery stores or substitute ½ tsp. each ground cumin and ginger and ¼ tsp. each ground cinnamon, coriander and allspice.

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• ½ teaspoon salt, divided
• 1 large onion, chopped
• 1 lemon, zested and juiced, divided
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 1 tablespoon tomato paste
• 2 teaspoons ras el hanout
• 2 cups unsalted chicken broth
• 1 15-ounce can no-salt-added chickpeas, rinsed
• ½ cup chopped dried apricots
• ½ cup pitted green olives, halved
• ½ cup toasted slivered almonds, divided
• Fresh cilantro for garnish

Instructions

1. Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and season with ¼ teaspoon salt. Cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. Using a slotted spoon, transfer the chicken to a clean plate.
2. Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally and scraping up any browned bits, until the onion is soft and lightly browned, about 4 minutes. Stir in lemon zest, garlic, ginger, tomato paste and ras el hanout. Cook, stirring, until fragrant, about 30 seconds. Stir in broth, chickpeas, apricots, olives, ¼ cup almonds and the chicken. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 8 minutes.
3. Remove from heat and stir in lemon juice and the remaining ¼ teaspoon salt. Serve topped with the remaining ¼ cup almonds and cilantro, if desired.