Moroccan Chicken Tagine

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper (optional)
• 1/2 cup chicken broth
• 1/4 cup chopped dried apricots
• 1/4 cup chopped dates
• 1/4 cup chopped prunes
• 1/4 cup chopped almonds
• 2 tablespoons honey
• Salt, to taste

Instructions:

1. In a large dutch oven or deep pan, heat olive oil over medium heat.
2. Add chicken thighs and brown on both sides, about 5 minutes. Remove from pan and set aside.
3. In the same pan, add chopped onion and cook until softened, about 3-4 minutes.
4. Add minced garlic and cook for an additional minute.
5. Add ground cumin, coriander, ginger, cinnamon, black pepper, and cayenne pepper (if using). Stir to combine and cook for another minute.
6. Add 1/2 cup chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
7. Return chicken thighs to the pan and add chopped dried apricots, dates, prunes, and almonds.