Spiced Moroccan Chicken Tagine with Apricots, Almonds, and Couscous

Pat dry the 8 chicken thighs with paper towels and season both sides with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

Heat 3 tablespoons olive oil in a large heavy-bottomed tagine or Dutch oven over medium-high heat until shimmering, about 2 minutes.

Working in batches to avoid crowding, sear the chicken thighs skin-side down for 4-5 minutes until golden brown and crispy. Transfer to a plate. Sear the remaining chicken thighs skin-side down, then flip and sear flesh side for 2 minutes. Set all chicken aside.

Dice 1 large yellow onion into 0.5-inch pieces. Mince 4 garlic cloves. Peel and mince 1 tablespoon fresh ginger root.

In the same pot with the rendered chicken fat, add the diced onion and cook over medium heat for 3-4 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and ginger to the onion, cooking for 1 minute until fragrant.

Stir in 1.5 teaspoons ground cumin, 0.5 teaspoon ground cinnamon, 0.5 teaspoon ground turmeric, and 1 teaspoon paprika. Toast the spices for 1 minute, stirring constantly, until aromatic.

Pour in 1.5 cups chicken stock, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate all the browned bits (fond) from searing.

Return the chicken thighs to the pot, skin-side up, nestling them into the liquid. Add 0.75 cup dried apricots around the chicken.

Bring the liquid to a simmer, then reduce heat to medium-low. Cover and braise for 30-35 minutes until the chicken is tender and cooked through (internal temperature 165°F/74°C).

While the tagine braises, toast 0.5 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a small bowl.

Finely chop 0.25 cup fresh cilantro and set aside.

In the final 5 minutes of braising, drizzle 2 tablespoons honey over the chicken and apricots, stirring gently to combine with the sauce.

Prepare the couscous: bring 2.25 cups salted water to a boil in a separate pot. Add 1.5 cups couscous and 0.5 teaspoon salt, stir once, then remove from heat. Cover tightly with a lid and let steam for 5 minutes.

Fluff the couscous with a fork, breaking up any clumps.

Remove the tagine from heat. Taste the sauce and adjust seasoning with additional salt and black pepper if needed.

Transfer the couscous to a serving platter or individual bowls. Top with the chicken thighs, apricots, and sauce. Garnish with the toasted almonds and chopped fresh cilantro.

Serve immediately while hot.