One-Pan Moroccan Chicken and Olive Skillet

Season the chicken pieces with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.

Reduce heat to medium. Add 1 chopped onion to the skillet and cook until softened, about 5 minutes. Add 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon turmeric powder, and 0.25 teaspoon cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until fragrant.

Pour in 1 cup chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.

Return the chicken to the skillet. Stir in 0.5 cup halved pitted green olives and 0.25 cup chopped dried apricots. Cover and simmer for 15-20 minutes, or until the chicken is cooked through and tender.

Uncover and cook for an additional 5 minutes, allowing the sauce to thicken slightly.

Garnish with 2 tablespoons chopped fresh cilantro before serving.