Chicken and Chickpea Tagine

Ingredients

• •2 tablespoons olive oil
• •1.5 pounds chicken thighs, cut into chunks
• •1 large onion, diced
• •4 cloves garlic, minced
• •2 teaspoons ground cumin
• •1 teaspoon ground cinnamon
• •1 teaspoon ground ginger
• •1 can chickpeas, drained and rinsed
• •1 cup chicken broth (gluten-free)
• •1/2 cup dried apricots, halved
• •1/4 teaspoon salt and pepper

Directions

1. 1Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then brown on all sides for 5 minutes. Remove and set aside.
2. 2Add diced onion to the pot and sauté for 3 minutes until softened. Stir in garlic and cook for 1 minute.
3. 3Add cumin, cinnamon, and ginger to the pot and cook for 30 seconds until fragrant.
4. 4Return chicken to the pot. Add chickpeas, broth, and apricots. Bring to a simmer.
5. 5Reduce heat to low, cover, and simmer for 25-30 minutes until chicken is tender and cooked through.
6. 6Taste and adjust seasonings as needed. Serve warm with couscous or crusty bread.

💡 Slow cooker: brown the meat first, then cook LOW 5–6 hours, or HIGH 2–3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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