Moroccan-Spiced Chicken Tagine with Preserved Lemon and Apricot Couscous

Dice the red onion and mince the garlic cloves. Peel and julienne the carrots into thin matchsticks. Finely dice the preserved lemon, discarding seeds. Chop dried apricots into small pieces. Roughly chop cilantro and mint. Cut chicken thighs into 1-inch pieces.

Heat 1 tbsp of olive oil in a large, deep skillet over medium-high heat. Add chicken pieces and cook for 4-5 minutes until browned on all sides but not fully cooked through. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Add diced red onion to the chicken and sauté for 2 minutes until translucent. Add minced garlic, 1 tbsp grated ginger, 2 tsp ras el hanout, 1 tsp cumin, 1/2 tsp cinnamon, and 1 tsp smoked paprika. Stir continuously for 1 minute until fragrant.

Add julienned carrots and cook for 2 minutes. Stir in 2 tbsp tomato paste and cook for 1 minute to caramelize slightly.

Pour in 1 cup chicken stock, 1 tbsp honey, diced preserved lemon, and green olives. Bring to a simmer, reduce heat to medium-low, and cook for 5-7 minutes until chicken is fully cooked and sauce has slightly thickened.

While the tagine simmers, toast 1/4 cup slivered almonds in a dry pan over medium heat for 2-3 minutes until golden, tossing frequently. Set aside.

In a medium saucepan, bring 1 1/4 cups water to a boil with 1 tbsp olive oil and 1/2 tsp salt. Remove from heat, add 1 cup couscous, stir once, cover, and let stand for 5 minutes.

Fluff the couscous with a fork, then fold in chopped dried apricots, toasted almonds, half the chopped herbs, and 1/4 tsp black pepper.

Taste the tagine and adjust seasoning if needed. Serve the chicken tagine over the apricot couscous, garnished with remaining fresh herbs.