Moroccan Spiced Chicken and Apricot Tagine

Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and sear for 3-4 minutes per side until lightly browned. Remove chicken and set aside.

Add the chopped onion to the pot and cook over medium heat for 5-7 minutes until softened and translucent. Add the minced garlic, ground cumin, ground ginger, turmeric powder, and cinnamon powder. Cook for 1 minute, stirring constantly, until fragrant.

Return the seared chicken to the pot. Add the halved dried apricots, 1.5 cups chicken broth, and 1 tablespoon honey. Stir to combine.

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

Taste and adjust seasoning if needed. Garnish with fresh chopped cilantro before serving.