Name: Moroccan Chicken Tagine
Total time: 55 min
Cuisine: African
Ingredients: 1 cup Dried apricots, halved; 6 Chicken thighs, 220g / 7 oz each, bone-in and skin-on; 3/4 tsp Salt, cooking/kosher salt, for seasoning chicken; 2 tbsp Olive oil; 1 Onion, brown/yellow, cut into 1/8-inch (0.3 cm) slices; 2 clove Garlic, finely minced; 1 Cinnamon stick, or substitute with 1/2 tsp ground cinnamon; 14 oz Crushed tomatoes, or one 14 oz (400g) can; 14 oz Canned chickpeas, drained, or one 14 oz (400g) can; 1 tbsp Preserved lemon skin, finely minced; 2 1/2 cup Chicken stock, low-sodium; 1 tsp Salt, cooking/kosher salt; 3/4 tsp Ground cumin; 3/4 tsp Ground ginger; 3/4 tsp Black pepper; 1/2 tsp Allspice powder; 1/4 tsp Cinnamon powder; 1/4 tsp Coriander powder; 1/8 tsp Clove powder; Couscous, plain or with dried fruit and nuts, for serving; 2 tbsp Fresh cilantro, roughly chopped (coriander); 1/3 cup Slivered almonds, lightly toasted, for garnish

Method

8 steps. Tap one to mark it done.

Pour boiling water over the dried apricots in a bowl and let them soak for 30 minutes, then drain.
Season both sides of the chicken thighs using 3/4 teaspoon of salt.
Heat the olive oil inside a deep, spacious pot over high heat. Sear the chicken skin-side down for 8 to 10 minutes until it turns deep golden. Flip to cook the meat side for 1 minute, then transfer the pieces to a plate.
Pour out all but 2 tablespoons of the rendered fat from the skillet and set the heat to medium. Stir in the onion and cook for 3 minutes, then mix in the garlic and cook for 1 minute. Toss in the salt, ground cumin, ground ginger, black pepper, allspice powder, cinnamon powder, coriander powder, and clove powder, stirring for 30 seconds.
Incorporate the cinnamon stick, crushed tomatoes, canned chickpeas, drained apricots, chicken stock, and preserved lemon skin, giving everything a good stir. Arrange the chicken thighs on top of the mixture with their skin-side up.
Allow the liquid to reach a simmer, then place a lid on the pan. Let it cook for 5 minutes, modulating the heat to maintain a gentle simmer and prevent the food from burning on the bottom of the pot.
Take off the lid and continue simmering uncovered for an additional 20 minutes, or until the chicken's internal temperature reaches a minimum of 158°F (70°C).
Set the pan aside off the heat and allow the dish to rest for 5 minutes. Serve the tagine on top of a bed of couscous, garnished with the fresh cilantro and toasted slivered almonds.