Moroccan Chicken Tagine

Ingredients

• 4chicken thighs, bone-in
• 1 tablespoonolive oil
• 2 mediumonions, sliced
• 3 clovesgarlic, minced
• 1 tablespoonras-el-hanout
• 1 teaspooncinnamon
• 1 preserved lemonrind diced, flesh discarded
• 6apricots, dried
• 1 largecarrot, sliced
• 1 cupchickpeas, cooked
• 1 cupchicken broth (warm)
• 1 pinchsaffron threads
• 1 tablespoonhoney
• 1 handfulalmonds, toasted & sliced
• 1 bunchcilantro, fresh
• 1 bunchparsley, fresh

Instructions

1. 1
   Heat olive oil in the base of a tagine (or heavy lidded pot) over medium heat; brown chicken thighs on both sides and set aside.
2. 2
   Add onions and garlic to the same pot; sauté 5 minutes until soft and fragrant.
3. 3
   Stir in ras-el-hanout and cinnamon; toast 30 seconds until aromatic.
4. 4
   Return chicken to the pot along with carrot, preserved lemon rind, apricots, chickpeas, saffron-infused broth, and honey; bring to a gentle simmer.
5. 5
   Cover tightly and cook on the lowest heat for 1 hour, stirring once halfway, until chicken is fall-apart tender.
6. 6
   Remove lid, taste and adjust seasoning with salt and pepper; scatter over toasted almonds and fresh herbs.
7. 7
   Serve hot straight from the tagine with warm couscous or crusty bread.