Moroccan Tagine with Chicken, Apricots, and Almonds

Season the chicken thighs with salt and pepper.

Heat the olive oil in a tagine or Dutch oven over medium-high heat. Brown the chicken thighs on all sides, then remove from the pot and set aside.

Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Stir in the ground cumin, ground coriander, turmeric, and cinnamon stick. Cook for 30 seconds, stirring constantly, until fragrant.

Pour in the chicken broth and bring to a simmer. Add the browned chicken thighs back to the pot.

Cover the tagine or Dutch oven and reduce the heat to low. Simmer for 30 minutes, or until the chicken is cooked through and tender.

Add the dried apricots and honey to the tagine. Simmer for another 10 minutes, allowing the apricots to soften and the flavors to meld.

Stir in the lemon juice.

Serve the tagine hot, garnished with toasted almonds and fresh cilantro. Serve with couscous or crusty bread.