Saffron and Orange 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. Stir in olives, apricots, and chicken broth, then bring to a simmer.
5. Soak saffron threads in 2 tbsp warm water for 10 minutes. 1: Stir in orange zest during preparation before adding olives and apricots.
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.