Moroccan Chicken Thighs Tagine with Apricots

Ingredients

• 1½ lb Chicken Thighs
• 1 onion, sliced
• 3 cloves garlic + 1-inch ginger
• 2 tbsp ras el hanout
• ½ tsp saffron or turmeric
• ½ cup dried apricots
• 1 preserved lemon, chopped (or 1 lemon's zest)
• 2 tbsp olive oil
• Toasted almonds, cilantro, couscous

Method

1. Brown the Chicken Thighs in olive oil, then soften the onion, garlic, and ginger. Stir in the ras el hanout and saffron and bloom for a minute.
2. Add water to come halfway up, the apricots, and preserved lemon. Cover and simmer gently 35 minutes until the Chicken Thighs is fall-apart tender.
3. Uncover and reduce the sauce until it's syrupy and clings — the apricots melt into a sweet-savory glaze.
4. Scatter toasted almonds and cilantro and serve over fluffy couscous.