Moroccan Chicken Tajine

local_grocery_store Ingredients

• 4-6 chicken thighs, bone-in, skin-on
• 2 sweet potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• 1 cup dried apricots, halved

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat some oil over medium-high heat. Add the chicken thighs and sear until golden brown on both sides, about 5 minutes per side. Remove from the pot and set aside.
2. 2.Add the onion, garlic, and spices to the pot and cook until fragrant, about 2 minutes. Add the sweet potatoes, carrots, and apricots, and stir to combine.
3. 3.Nestle the chicken thighs into the pot, skin-side up, and pour in enough chicken broth to cover the chicken and veggies. Bring to a boil, then reduce the heat to low and cover the pot. Simmer until the chicken is cooked through and the veggies are tender, about 45 minutes.
4. 4.Serve the tajine over fluffy couscous and garnish with fresh cilantro.

lightbulb_outline Tips

• chevron_rightIf you can't find dried apricots, you can use raisins or prunes instead.
• chevron_rightFeel free to adjust the spices to your liking. You can also add some harissa paste for extra heat.
• chevron_rightLeftovers can be stored in the fridge for up to 3 days, or frozen for later.