Moroccan Spiced Chicken with Herbed Quinoa

Season 4 bone-in chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.

Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken thighs on both sides, about 4 minutes per side. Remove and set aside.

In the same pot, add the diced onion and cook until softened, about 5 minutes.

Add 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.

Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper. Toast the spices for 30 seconds until aromatic.

Add 1 can diced tomatoes, 1 cup chicken broth, 1/4 cup dried apricots, 1/4 cup green olives, and 1 teaspoon honey. Stir to combine.

Zest the lemon and set aside the zest. Cut the lemon in half, squeeze the juice from half the lemon into the pot, and cut the remaining half into thin slices.

Return the chicken to the pot, add the lemon slices, bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, or until chicken is tender and cooked through.

While the chicken cooks, rinse 1 cup quinoa thoroughly under cold water using a fine-mesh strainer.

In a medium saucepan, bring 2 cups water and 1/2 teaspoon salt to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is tender.

Remove from heat and let the quinoa stand, covered, for 5 minutes. Fluff with a fork.

Chop the fresh herbs: 1/4 cup cilantro, 1/4 cup mint, and 1/4 cup parsley.

Fold half of the chopped herbs, half of the reserved lemon zest, and 2 tablespoons toasted almonds into the quinoa.

Taste the chicken tagine and adjust seasoning if needed. If the sauce is too thin, simmer uncovered for a few minutes to reduce.

Serve the chicken tagine over the herbed quinoa, garnishing with the remaining fresh herbs and lemon zest.