Spiced Moroccan Chicken Tagine with Apricots, Almonds, and Herbed Couscous

Pat dry the 8 chicken thighs with paper towels and season generously with salt and pepper on both sides.

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

Working in two batches, sear the chicken thighs skin-side down for 4-5 minutes until golden brown and crispy, then flip and sear the other side for 3 minutes. Remove to a plate and set aside. Do not clean the pot.

Dice the 1 large yellow onion into 0.5-inch pieces. Mince the 4 garlic cloves. Grate the 1 tablespoon fresh ginger using a microplane or fine grater.

Add 1 tablespoon olive oil to the same pot and reduce heat to medium. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and beginning to caramelize.

Add the minced garlic and grated ginger to the pot and cook for 1 minute, stirring constantly, until fragrant.

Add 1.5 teaspoons ground cumin, 0.5 teaspoon ground cinnamon, 1 teaspoon ground coriander, and 0.5 teaspoon paprika to the pot. Stir continuously for 30 seconds to bloom the spices and release their oils.

Pour in 1.5 cups chicken broth, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate the fond from searing the chicken.

Add the 0.75 cup dried apricots to the pot and stir to combine.

Return the seared chicken thighs to the pot, nestling them into the liquid skin-side up. Bring to a simmer, then reduce heat to medium-low, cover partially, and simmer for 30-35 minutes until the chicken is cooked through (internal temperature 165°F/74°C) and the sauce has thickened slightly.

While the tagine cooks, bring 2.5 cups of salted water to a boil in a separate pot. Add 1.5 cups couscous, stir once, then remove from heat. Cover tightly with a lid and let stand for 5 minutes to allow the couscous to absorb the water.

Finely chop the 0.25 cup fresh cilantro and 0.25 cup fresh mint leaves. Set aside separately.

After the couscous has rested, fluff it with a fork and transfer to a serving bowl. Stir in 1 tablespoon of the chopped cilantro and 1 tablespoon of the chopped mint. Drizzle with 1 tablespoon olive oil and season with salt and pepper to taste.

Toast the 0.5 cup sliced almonds in a small dry skillet over medium heat for 2-3 minutes, shaking the pan frequently, until fragrant and lightly golden. Set aside.

Taste the tagine sauce and add 2 tablespoons lemon juice, stirring to balance the flavors. Season with additional salt and pepper if needed.

Transfer the chicken tagine to a serving platter or directly into bowls. Sprinkle the toasted almonds over the top and garnish with the remaining cilantro and mint.

Serve the spiced chicken tagine alongside the herbed couscous, allowing diners to combine as desired.