Moroccan Chicken Tagine with Apricots and Honey

2 pounds boneless, skinless chicken thighs

2 tbs olive oil

2 medium onions, thinly sliced

5 cloves garlic, minced

1 tsp cumin seeds

1 tsp ground coriander

1 tsp ground ginger

1 tsp ground turmeric

1 tsp ground cinnamon

1 tsp chilli powder

1/4 tsp ground nutmeg

2 1/2 cups organic chicken stock

1/2 cup dried apricots

1/4 cup honey

1/2 cup blanched sliced almonds, toasted

1 tbs chopped fresh coriander

Cut chicken thighs into bite-sized pieces. In a Dutch oven set over medium-high heat, heat 1 tbs of the olive oil. Cook chicken until browned. Remove to a bowl and set aside.

Heat remaining 1 tbs olive oil in the same pot and cook onion, garlic and spices, stirring until onion is soft.

Return chicken to pot, along with stock. Bring to a simmer, then cover and set in a 350F oven for an hour, until chicken is tender (the tagine should be fairly dry, not at all soupy). Add apricots, honey and almonds. Sprinkle with coriander. Serve with couscous.

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