Spiced Chicken & Chickpea Tagine with Apricot Glaze

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ¼ tsp cinnamon
• ¼ tsp cayenne pepper (optional)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup vegetable broth
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tbsp chopped fresh cilantro
• ½ cup dried apricots, roughly chopped

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove chicken from the pot and set aside.
2. Add onion to the pot and cook until softened, about 5 minutes. Stir in garlic, cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using) and cook for 1 minute more.
3. Stir in diced tomatoes, vegetable broth, chickpeas, and cilantro. Bring to a simmer, then return chicken to the pot. Cover and cook until chicken is cooked through and vegetables are tender, about 20 minutes.
4. While the tagine simmers, prepare the apricot glaze: In a small saucepan, combine chopped apricots with ¼ cup of water. Bring to a boil, then reduce heat and simmer until apricots soften and release their juices, about 5 minutes. Mash the apricots lightly with a fork.
5. Stir the apricot glaze into the tagine during the last 5 minutes of cooking time.
6. Serve hot over couscous or rice. Garnish with additional fresh cilantro, if desired.