Chicken and Apricot Tagine

• 1- 1/2 pound Skinless, Boneless Chicken Breast Or Thighs
• 2 Tablespoons Vegetable Oil
• 1 whole Onion, Diced
• 1 clove Garlic, Finely Chopped
• 2 pinches Crushed Red Pepper Flakes
• 1 teaspoon Ground Ginger
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Turmeric
• 1 pinch Ground Cinnamon
• 1 teaspoon Ras Al Hanout (Moroccan Spice Blend, Optional)
• 2- 1/2 cups Chicken Stock
• 1 Tablespoon Tomato Paste
• 8 ounces, weight Dried Apricots
• 2 ounces, weight Raisins (optional)
• 1/4 cups Orange Juice
• 4 Tablespoons Fresh Cilantro, Chopped

1. Cut the chicken into bite-sized chunks and set aside.
2. Heat the oil in a Dutch oven or large pan over medium heat.
3. Add onions, garlic, hot pepper, and ground spices and cook 5 minutes, until the onion is soft.
4. Add stock and tomato paste and bring to a boil, stirring.
5. Add the dried fruits and juice.
6. Reduce heat and simmer uncovered for 10 minutes or until the fruits have softened and the juices have reduced slightly.
7. Add the chicken and simmer, covered, 20 minutes or until the juices run clear.
8. Season to taste with salt and pepper.
9. Serve over couscous, quinoa, or rice.
10. Sprinkle with cilantro before serving.
11. Note: This tagine can be cooked in advance, left to cool, and refrigerated up to 2 days.

chicken, vegetable oil, onion, clove garlic, red pepper, ground ginger, ground cumin, ground turmeric, ground cinnamon, al, chicken, tomato paste, weight raisins, orange juice, fresh cilantro

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