Moroccan Chicken and Chickpea Tagine

1.Heat the olive oil in a large tagine or Dutch oven over medium heat.

2.Add the chopped onion and sauté for about 5 minutes, until softened and translucent.

3.Stir in the minced garlic, cumin, coriander, cinnamon, ginger, turmeric, and cayenne pepper, cooking for another 1-2 minutes until fragrant.

4.Increase the heat to medium-high and add the chicken pieces, seasoning with salt and pepper. Brown the chicken on all sides, about 5-7 minutes.

5.Add the chickpeas, diced tomatoes with their juices, chicken broth, and chopped dried apricots to the pot. Stir well to combine all ingredients.

6.Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 30-35 minutes, stirring occasionally, until the chicken is tender and cooked through.

7.In the last 10 minutes of cooking, stir in the toasted slivered almonds, allowing them to warm through and infuse their flavor into the tagine.

8.Taste and adjust seasoning with more salt and pepper if needed.