1 tbsp. olive oil
1 tbsp. cumin
1 tbsp. chili paste or hot sauce
1 1/2 tsp. coriander
1 tsp. ginger
1 tsp. saffron, soaked in ¼ cup warm water
1 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
8 chicken thighs

  • mix olive oil and spices, then toss chicken thighs in the spice mixture
  • cover and chill for 3-4 hours

2 tbsp. olive oil
1 onion, sliced
1 cinnamon stick
1 can diced tomatoes
1 can chickpeas, drained and rinsed
3/4 cup dried apricots

  • heat large skillet with 1 tbsp. olive oil
  • saute onions until tender and starting to brown, then line the bottom of the tagine
  • add second tbsp. of olive oil to pan and saute chicken thighs 2 minutes on each side, working in batches to avoid overcrowding the pan
  • add chicken thighs to the tagine in a single layer
  • mix remaining ingredients and pour over chicken
  • cook on low heat about 1 hour, until chicken is tender.

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