Chicken And Chickpea Tagine With Apricots And Harissa Sauce Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
629
FAT
79%
CHOL
94%
SOD
48%

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Ingredients for 4 servings

2 tablespoons olive oil

8 chicken thighs

1 tablespoon ras al-hanut*

Chopped fresh cilantro leaves, for garnish

1 large yellow onion, peeled, halved, and thinly sliced

Large pinch saffron, soaked in 1/4 cup warm water

1 cinnamon stick

2 cloves garlic, finely chopped

3/4 cup dried apricots, sliced into half moons

1 1/2 cups canned chickpeas, rinsed and drained (15-ounce can)

Salt and freshly ground black pepper

Harissa Sauce, recipe follows

1 1/2 cups canned diced tomatoes, drained (15-ounce can)

2 tablespoons canola oil

Chopped flat-leaf parsley, for garnish

*Cook's Note: Ras al-hanut is a mixture of many different spices used in Moroccan cooking. It is available at spice markets or online.

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