Moroccan Chicken Tagine

Instructions

1. In a large bowl, combine all Chicken with salt, pepper, turmeric, cumin, ground ginger, and cinnamon. Set aside.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Brown the chicken thighs on all sides. Remove chicken and set aside.
3. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and grated ginger and cook for another minute until fragrant.
4. Stir in diced tomatoes, chicken broth, honey or sugar, saffron threads (if using), and any remaining spices. Bring to a simmer.
5. Return the chicken to the pot, nestling it into the sauce. Add dried apricots, if using.
6. Cover the pot and reduce heat to low. Simmer for 45-50 minutes, or until the chicken is cooked through and tender.
7. Garnish with fresh cilantro and toasted almonds before serving. Serve with couscous or crusty bread.