Spiced Chicken and Chickpea Tagine with Apricots

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch 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 saffron threads, crumbled
• ⅛ tsp cayenne pepper (optional)
• 1 cup chicken broth
• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup dried apricots, chopped
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. Add the onion to the pot and cook until softened, about 5 minutes. Stir in the garlic, cumin, coriander, turmeric, saffron, and cayenne pepper (if using) and cook for 1 minute more.
3. Pour in the chicken broth and bring to a boil. Reduce heat to low, add the chickpeas and apricots, and simmer for 10 minutes.
4. Return the chicken to the pot and continue simmering until the chicken is cooked through and the sauce has thickened slightly, about 15 minutes more. Season with salt and black pepper to taste.
5. Serve hot, garnished with fresh cilantro.