Moroccan Chicken and Apricot Tagine

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, ground cumin, ground ginger, turmeric powder, and cinnamon powder, cooking for 1 minute more until fragrant.

Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5-7 minutes.

Pour in the chicken broth, add the halved dried apricots, honey, salt, and black pepper. Stir well to combine.

Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30-35 minutes, or until the chicken is tender and cooked through.

Remove the lid and increase heat to medium-low, simmering for another 5-10 minutes to allow the sauce to thicken slightly.

Garnish with fresh chopped cilantro before serving. Serve hot with couscous or rice.