Chicken Tagine

Sear the Chicken: Rinse and pat dry 6 to 8 chicken thighs with kitchen paper and set aside. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken skin-side down, season with salt and black pepper, and sear for 5 minutes. Flip and sear for another 5 minutes until golden brown. Remove from the skillet and set aside.

Sauté the Aromatics: Discard all but 2 tablespoons of the chicken fat. Add 1 onion (thinly sliced) and sauté for 3 minutes. Stir in 3 cloves garlic (pressed) and spices: 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon ginger, ½ teaspoon turmeric, ½ teaspoon cinnamon, ½ teaspoon allspice, ½ teaspoon cardamom, and ½ teaspoon red pepper flakes. Toast spices for 1 minute until fragrant.

Cook the Chicken: Stir in 1 can chickpeas (drained), then add 2 cups vegetable broth, 1 can tomatoes, ½ cup dried apricots, 1 tablespoon honey, and a pinch of salt. Bring to a gentle simmer.Nestle the seared chicken back into the sauce. Cover with a lid and cook on low heat for 15 minutes.Remove the lid and cook for another 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sauce thickens to a creamy consistency.

Garnish & Serve: Sprinkle with 1 handful parsley and the juice from ½ lemon. Serve over saffron rice or couscous. We love topping it with 2 tablespoons pine nuts (toasted), plain yogurt mixed with dried mint and a side of roasted eggplant drizzled with chermoula.