A delightful Moroccan-inspired dish featuring tender chicken cooked with aromatic spices and sweet apricots, served over fluffy couscous.
Heat the olive oil in a tagine or large casserole over medium heat.
Ensure the oil is hot but not smoking to avoid burning the spices.
Season the chicken thighs with salt and pepper, then place them skin-side down in the hot oil.
Cook the chicken in batches if needed to avoid overcrowding the pan.
Sprinkle the coriander, turmeric, and cinnamon over the chicken, then cook until the chicken is golden brown.
Stir the spices gently to coat the chicken evenly.
Add the chopped onion, minced garlic, grated ginger, and diced tomatoes to the pan, stirring to combine.
Cook until the onions are translucent and the tomatoes start to break down.
Place the preserved lemon and apricots into the pan, then pour in the water. Cover and simmer until the chicken is tender.
Check occasionally to ensure the liquid hasn't evaporated too much; add more water if needed.
Prepare the couscous according to the package instructions.
Fluff the couscous with a fork after cooking for a light texture.
Serve the chicken and sauce over the couscous, garnished with fresh herbs if desired.
Sprinkle with chopped parsley or cilantro for added freshness.
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