Chicken Tagine with Chickpeas and Apricots

(adapted from The New York Times )

4 skinless chicken thighs
1 large onion, chopped
1″ piece of fresh ginger, chopped
3 cloves garlic, finely chopped
1 1.5 t ground coriander
1 T ground cumin
1.5 t ground cinnamon]
cayenne pepper, to taste
3/4 c dried apricots
1 red or yellow bell pepper, sliced
3 tomatoes, chopped
1 15-oz can chickpeas, rinsed and drained
1-2 c chicken stock, or water
1/2 c bulgur (or couscous)
salt & pepper, to taste
1/2 c fresh parsley, chopped

In a large pot, heat oil over medium-high heat. When hot, add chicken and cook until brown on all sides. Remove from pot and set aside.

Reduce the heat of the pot to medium and add the onions. Cook until onions become soft, about 5-7 minutes. Add bell pepper and cook for 3-5 minutes. Add garlic, ginger, coriander, cumin, cinnamon, cayenne, apricots, and tomatoes. Cook for another 5 minutes, stirring frequently.

Add chickpeas to the pot, along with a cup of chicken stock or water. When the mixture reaches a gentle boil, bring the chicken back to the pan. Cover and simmer for about 15 minutes, or until the tomatoes begin to break apart. Stir in bulgur or couscous. If necessary, add more stock or water (no more than a cup) to the pan. Add salt and pepper.

Cover and simmer until the bulgur is done and the chicken is nearly falling off the bone, about 10-15 minutes. Cooking time will be less if you substitute with couscous. In the last minute of cooking, stir in freshly chopped parsley. Season to taste and serve.

Serves 3-4

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