Chicken Tagine with Almonds, Apricots, and Olives

I love making really yummy, healthy meals that will spark creativity and interest in anyone who eats at my table. Hiding vegetables, or leaving them out in the open, is a favorite past-time! Enjoy!

¾ cup dried apricots, preferably Turkish

⅔ cup fresh orange juice (from 3 to 4 oranges)

1 whole chicken (about 3 ½ pounds), cut into 10 pieces

Coarse salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

1 small red onion, halved and thinly sliced

2 cloves garlic, halved lengthwise

5 medium carrots, cut on the bias into 3-inch pieces

1 ½ teaspoons ground ginger

¾ teaspoon ground cinnamon

2 cups low-sodium chicken broth

Pinch of saffron threads

¾ cup raw almonds

½ cup green olives, pitted

½ cup lightly packed cilantro sprigs

Steamed couscous, preferably whole wheat

Harissa

Directions at marthastewart.com

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