Soul-warming Chicken Tagine

SAUTE: Heat the oil in a tagine or a 4-quart Dutch oven over medium-high heat. When hot, add the onions and saute them for 5-7 minutes or until soft and lightly golden. Add the chicken and carrots to the pan and continue to cook for another 2 minutes or until the chicken gains color on the outside.

SEASON: Add ½ teaspoon of kosher salt, black pepper, garlic, ginger, cinnamon, hot paprika, cumin, coriander, and turmeric, and give the spice 30-45 seconds to bloom.

SIMMER: Pour the tomato puree and chicken stock into the pot. Add the honey and drained chickpeas, and allow the tagine to gain a simmer, cook on medium-low heat for 10-12 minutes or until reduced, and the chicken cooks all the way through.

FINISH: Add the prunes and dried apricots to the tagine. Stir to combine, taste, and adjust with salt or additional honey as desired. Remove from heat. Top with chopped almonds and cilantro and serve with prepared couscous.