Moroccan Chicken Tagine With Figs And Apricots

• 1 teaspoon olive oil
• 6 bone-in chicken thighs
• 1 yellow onion, one half diced, one half thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cloves
• 1 pinch saffron
• 1 1/2 cups chicken broth
• 1/2 cup halved, dried black Mission figs
• 1/4 cup diced dried apricots
• 1/4 preserved lemon, skin and flesh, diced
• Toasted pine nuts and chopped fresh parsley, for garnish
• Couscous or another grain, to serve

1. Heat the oil in a large Dutch oven set over medium-high heat. Add the chicken thighs, skin side down, and allow to sear until golden brown and can be easily loosened from the pot, about 5 minutes. Turn over and sear the other side, about 5 minutes more. Transfer to a plate.
2. Add the onions to the pot and saute until translucent and beginning to brown, about 10 minutes. Add the garlic and saute until fragrant, about 1 minute more. Add the cumin, coriander, salt, cinnamon, ginger, allspice, black pepper, and cloves. Stir to combine.
3. Heat the chicken broth and crumble in the saffron. Pour into the pot, stirring to scrape up any browned bits. Add the browned chicken thighs, the figs, apricots and preserved lemon. Bring to a boil, cover, reduce heat to low, and simmer until chicken is tender and cooked through, about 30 minutes.
4. Serve alongside couscous, garnished with toasted pine nuts and chopped fresh parsley.

olive oil, chicken, yellow onion, garlic, ground cumin, ground coriander, kosher salt, ground cinnamon, ground ginger, ground allspice, freshly ground black pepper, ground cloves, saffron, chicken broth, apricots, lemon, nuts, couscous

Taken from food52.com/recipes/41727-moroccan-chicken-tagine-with-figs-and-apricots (may not work)