Moroccan Tagine of Chicken and Apricots

An aromatic North African, Mediterranean stew combining sweet apricots, Moroccan spices, and the richness of olives.
2 boneless chicken breasts, cut into 1-inch cubes
2 boneless chicken thighs, cut into 1-inch cubes
1 medium onion, sliced
1 red pepper, thinly sliced
2 cloves garlic, minced
1/2-inch piece fresh ginger, peeled and minced
2 tsp Ras el Hanout, Moroccan spice
1 Tbsp pimenton, smoked Spanish paprika
dash red chili flakes
1 tomato, diced
1/3 cup dried apricots, sliced in thirds
1/4 cup green olives
zest of 1 lemon
about 1/2 cup chicken broth

Heat a bit of canola oil in a tagine or Dutch oven and brown the chicken for about 10 minutes.  Salt and pepper to taste.  Set chicken aside and add the onion and pepper to the pot, with a bit more oil, if necessary.  Sauté the veggies for about 10 minutes and then add the garlic and ginger.  Cook another 2-3 minutes and then add the Ras el hanout, pimenton and chili flakes. Cook another 2-3 minutes.

Turn up the heat a bit and add the tomato.  Let it sizzle and cook down a bit, and then add the apricots, olives and half the zest.  Return the chicken to the pot.  Add the broth and bring to a boil.  Lower heat, cover and simmer for about 20 minutes, stirring every so often.  Check seasoning, adding salt and pepper if necessary.  Sprinkle with remaining zest and serve over couscous.

Serves 4.

Cook's Note:  They say tagines condense vapors best, re-directing them back onto the stew in a continuous flow, keeping stews moist.  Dutch ovens with spiked features on the inside of the top cover are designed to perform the same function.  A cool concept and a really unique look, but let's be real - you can cook this dish in any regular pot and  come up with a fantastic result.

Tagines are often done with meat on the bone.  This adds good flavor, but you have to have a big enough tagine to handle the additional volume.