Chicken and apricot tagine

Name: Chicken and apricot tagine
Ingredients: 1 t cinnamon; 1 t ground ginger; 1/2 t turmeric; 1/2 t ground black pepper; 1 t salt; 3 T olive oil, divided; 2 1/2 pounds boneless, chicken thighs (7-8 thighs); 1 medium red onion, cut into 1/2″ wedges; 4 cloves garlic, minced; 1 small handful cilantro; 1 small handful parsley; 8″ kitchen string or small piece of cheese cloth; 1 1/2 cups water; 2 T honey; 1 cinnamon stick; 1/2 cup California apricots (you can be generous with the apricots. A few extra won’t hurt.); 1/3 cup whole blanched or slivered almonds

somethingnewfordinner.com

Chicken, dried apricots, onions and aromatic spices are slow-cooked in a tagine. The result is a fork-tender stew that makes for a comforting winter meal. Plus,

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Tagine
Cheesecloth
Butcher's twine
Trivet
Mixing bowl
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Saucepan
Plate
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Ingredients

1 t cinnamon
1 t ground ginger
1/2 t turmeric
1/2 t ground black pepper
1 t salt
3 T olive oil, divided
2 1/2 pounds boneless, chicken thighs (7-8 thighs)
1 medium red onion, cut into 1/2″ wedges
4 cloves garlic, minced
1 small handful cilantro
1 small handful parsley
8″ kitchen string or small piece of cheese cloth
1 1/2 cups water
2 T honey
1 cinnamon stick
1/2 cup California apricots (you can be generous with the apricots. A few extra won’t hurt.)
1/3 cup whole blanched or slivered almonds