Moroccan Chicken Tagine

1/2 t ground turmeric
3/4 t ground coriander
1/4 t ground ginger
1 t cumin
3/4 t cinnamon
1 t salt

Mix spices and then coat the chicken in the spices.

1 1/2lb boneless skinless chicken thighs
2 T olive oil

In a large pot over medium-high heat brown one side of the chicken then flip the chicken and add:

1/2 c dried apricots
1/2 onion diced
3 garlic cloves or frozen squares

Cook, stirring occasionally until onions are soft for 5-7 minutes.  Then add:

1 (15oz) can of garbanzo beans
1/2 c chicken stock

Bring to a boil, cover the pot and turn the heat to low and cook until chicken is cooked through for about 15 minutes.

Serve with rice.

Rad Dish
Tweaks by Ash