30-Minute Chicken Tagine

• 2 lbs boneless skinless chicken thighs
• salt & fresh ground pepper
• 2 tablespoons vegetable oil
• 1 onion, minced
• 2 teaspoons garam masala
• 4 garlic cloves, minced
• 2 tablespoons unbleached all-purpose flour
• 1 cup low sodium chicken broth
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 cup dried apricot, quartered
• 1 (15 ounce) can chickpeas, rinsed
• 2 tablespoons minced fresh cilantro

1. MICROWAVE CHICKEN: Season chicken with salt and pepper and arrange in single layer in -microwave-safe casserole dish. Cover tightly with plastic wrap and microwave on 50 percent power for 15 minutes.
2. SAUTE : While chicken cooks, heat oil in large Dutch oven over medium-high heat until shimmering. Stir in onion, garam masala, and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
3. BUILD SAUCE: Stir in flour and cook until lightly browned, about 1 minute. Slowly stir in broth, scraping up any browned bits. Stir in tomatoes, apricots, and chickpeas, bring to simmer, and cook until apricots begin to soften, about 5 minutes.
4. SIMMER CHICKEN: Reduce heat to low and add microwaved chicken with any accumulated juices. Cover and continue to cook until chicken is tender, about 10 minutes.
5. FINISH: Stir in cilantro and season with salt and pepper to taste. Serve.

chicken thighs, salt, vegetable oil, onion, garam masala, garlic, flour, chicken broth, tomatoes, dried apricot, chickpeas, fresh cilantro

Taken from www.food.com/recipe/30-minute-chicken-tagine-423492 (may not work)