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Moroccan Chicken Tagine with Apricots & Olives
Ingredients
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • ½ teaspoon salt, divided
  • 1 large onion, chopped
  • 1 lemon, zested and juiced, divided
  • 1 tablespoon minced garlic
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon tomato paste
  • 2 teaspoons ras el hanout
  • 2 cups unsalted chicken broth
  • 1 (15 ounce) can can no-salt-added chickpeas, rinsed
  • ½ cup chopped dried apricots
  • ½ cup pitted green olives, halved
  • ½ cup toasted slivered almonds, divided
  • Fresh cilantro for garnish
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