Moroccan Chicken Tagine

Plump the apricots: Place halved dried apricots in a bowl and cover with boiling water. Soak for 30 minutes, then drain well.

Season the chicken: Sprinkle both sides of all chicken thighs evenly with 3/4 tsp kosher salt. Let sit at room temperature while the pan heats.

Brown the chicken: Heat 2 tbsp olive oil in a large deep skillet over high heat. Place chicken skin-side down and cook without moving for 8 to 10 minutes until deeply golden. Flip and cook the flesh side for 1 minute, then transfer to a plate. The chicken is not fully cooked at this stage.

Saute aromatics and spices: Discard all but 2 tbsp of fat from the skillet. Reduce heat to medium. Add onion and cook 3 minutes. Add garlic and cook 1 minute. Add all of the Ras el hanout spice blend and stir for 30 seconds.

Build the tagine sauce: Add cinnamon stick, crushed tomatoes, drained chickpeas, drained apricots, chicken stock, and preserved lemon rind. Stir to combine, scraping up any browned bits from the bottom. Place browned chicken on top, skin-side up.

Simmer covered: Bring to a gentle simmer, cover with lid or foil, and cook for 5 minutes on medium-low heat.

Simmer uncovered: Remove lid and cook for 20 more minutes, or until the internal temperature of the chicken reaches at least 158 degrees F (70 degrees C).

Rest and serve: Remove from heat and rest 5 minutes. Serve over couscous, topped with fresh cilantro.