Tagine of Chicken with Olives and Apricots

Method

1. In a tagine or pot, heat oil and brown chicken on all sides.
2. Add onions, cumin, and cinnamon, cook for 5 minutes.
3. Add olives, apricots, and 1 cup water, cover, and simmer for 40 minutes.
4. Adjust seasoning and serve with couscous or bread.
5. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.