Chicken Tagine with Chickpeas

• 3 Tablespoons Olive Oil
• 4 pieces Chicken Thighs
• 4 pieces Chicken Legs
• 1 Tablespoon Kosher Salt
• 1 teaspoon Black Pepper
• 1 whole Large Onion, Diced
• 2 cloves Garlic, Minced
• 5 teaspoons Ras-el-Hanout Spice Blend
• 1 Tablespoon Chopped Ginger
• 1 cup Diced Canned Tomatoes
• 2 cups Chicken Stock
• 1/2 cups Dried Diced Apricots
• 1 can 15oz Can, Chickpeas, Drained

1. Preheat your oven to 350 F.
2. In a Dutch oven or tagine add olive oil and heat on medium.
3. Salt and pepper chicken on all sides.
4. Add chicken to the pot and cook on medium-high until each side is golden brown.
5. This should take about 10 minutes total.
6. Remove chicken from the pot and set aside.
7. Add onions into the pot and allow to sweat for 3-4 minutes.
8. Add chopped garlic, Ras-el-Hanout and ginger continue to cook another minute or so.
9. Add the tomatoes and the chicken back to the pot.
10. Add the stock and return to a boil.
11. Turn down the heat and add the apricots and chickpeas.
12. Put the lid on the pot and put in the oven.
13. Allow to cook for 1 1/2 hours.
14. Serve with basmati rice and Naan bread.

olive oil, chicken, chicken, kosher salt, black pepper, onion, garlic, raselhanout, ginger, tomatoes, chicken, chickpeas

Taken from tastykitchen.com/recipes/main-courses/chicken-tagine-with-chickpeas/ (may not work)