Healthy Moroccan Chicken & Apricot Tagine


1 tsp. ground ginger
½ tsp. ground cinnamon
½ tsp. ground allspice
¼ tsp. ground cardamom
¼ tsp. ground cumin
¼ tsp. turmeric
½ tsp. fennel seeds
¼ tsp. black pepper
½ tsp. French sea salt
3 lb chicken drumsticks and thighs

1 Tbs. avocado oil
1 medium carrot, diced
1 small onion, sliced
1 tsp. dried mint
2 cups chicken broth
¼ cup Darbo apricot jam
½ cup Kalamata olives
¼ cup dried apricots, chopped
2-3 sprigs fresh parsley


In a large bowl, combine spices and rub the spice mixture on the chicken. Refrigerate the spiced chicken for 2 Hours. Preheat the oven to 350°F. Heat the oil in a large skillet over medium-high heat and Brown chicken on all sides. Remove the chicken from the skillet and lower the heat to medium. Add the carrot and onion with a pinch of salt and cook until softened. Add the mint and cook for one minute. Add the chicken broth and jam and whisk to combine. Place the chicken back in the skillet with the olives and apricots. Cover the skillet and place in the oven for 20 minutes, turning each piece halfway through. Garnish with fresh parsley and serve with couscous.

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