Moroccan Chicken Tagine with Apricots and Almonds served with Saffron Couscous and Roasted Root Vegetables

Step 1: Sauté Aromatics

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add chopped onion and cook until softened. Stir in minced garlic and grated ginger, and cook until fragrant.

• 1 tablespoon olive oil
• 1 large yellow onion (chopped)
• 2 cloves garlic (minced)
• 1 inch ginger (peeled and grated)

Step 2: Brown Chicken

Add chicken pieces to the pot and cook until browned on all sides.

• 1.5 pounds boneless, skinless chicken thighs (cut into 1.5-inch pieces)

Step 3: Add Spices

Stir in cumin, coriander, ground ginger, turmeric, cinnamon, salt, and pepper. Cook for another minute, stirring constantly, until fragrant.

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step 4: Simmer Tagine

Add chicken broth, dried apricots, and lemon zest to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until chicken is cooked through and tender.

• 1 cup chicken broth
• 1 cup dried apricots (halved)
• 1 lemon (zest)

Step 5: Roast Vegetables

Preheat oven to 400°F (200°C). Toss chopped carrots and sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.

• 1 pound carrots (peeled and chopped)
• 1 pound sweet potatoes (peeled and chopped)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step 6: Prepare Couscous

While vegetables are roasting, prepare couscous according to package directions, adding saffron threads to the cooking water for color and flavor.

• 1 cup couscous
• 1/4 teaspoon saffron threads
• 1/4 cup water

Step 7: Finish Tagine

Stir honey and lemon juice into the tagine. Simmer for a few more minutes to meld the flavors.

• 2 tablespoons honey
• 1 lemon (juice)

Step 8: Serve

Fluff couscous with a fork. Serve chicken tagine over saffron couscous, garnished with roasted root vegetables, toasted slivered almonds, and fresh chopped cilantro.

• Cooked tagine from Step 7
• Cooked couscous from Step 6
• Roasted root vegetables from Step 5
• 1/2 cup slivered almonds (toasted)
• 1/4 cup cilantro (fresh, chopped, for garnish)