Chicken Tagine with Apricots, Almonds & Chickpeas

thekitchn.com

Sherrybella

Olive oil

3 pounds chicken legs and thighs (about 4 each)

1 yellow onion, diced

1 carrot, peeled and diced

2 cloves garlic, minced

1-inch piece ginger root, peeled and minced

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon cinnamon

1 cup chicken stock

1 cup dried couscous

½ cup dried apricots, roughly chopped

1 tablespoon honey

¼ cup almonds, roughly chopped

2 cups (1 15-oz can) chickpeas, drained and rinsed

2 tablespoons cilantro, optional, for serving

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