Coriander and Paprika Moroccan Chicken Tagine with Olives and Apricots

Method

1. Heat olive oil in a tagine or heavy pot over medium heat.
2. Brown chicken pieces in batches, ensuring even browning on all sides.
3. Add sliced onions, cumin, and cinnamon; cook for 5 minutes until softened.
4. Combine coriander and paprika in a small bowl. 1: Add during preparation when cooking onions with cumin and cinnamon.
5. Stir in olives, apricots, and chicken broth, then bring to a simmer.
6. Cover and cook for 40 minutes, stirring occasionally, until chicken is tender.
7. Check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.
8. Season with salt and serve warm with couscous or crusty bread.