Moroccan Tagine Recipe with Chickpeas and Dried Apricots

INGREDIENTS

1 1/2

lbs chicken or lamb shoulder (I used 4 chicken thighs)

large sweet onion, (half diced and half thinly sliced)

Kosher salt and freshly ground black pepper

garlic cloves, minced

3 tbsp

olive oil

5 tsp

Moroccan Spice Blend spice blend (Ras-el-Hanout)

1 tsp

chopped peeled ginger

1 can

diced tomatoes with juices

1 1/2 cups

(or more) low-salt chicken stock

cinnamon stick

1 can

chickpeas, drained

1/4 cup

dried apricots, thinly sliced

Chopped fresh cilantro

1 1/2 cups

couscous

1 cup

water*

1 cup

chicken broth

2 tbsp

golden raisins

honey to drizzle

1/4 tsp

cinnamon

1/4 tsp

salt