Moroccan Tagine

Slow-braised Moroccan stew with apricots, olives, and warm spices.

Ingredients

• 1.75 lb lamb or chicken
• 1 onion
• 1 tsp cinnamon, cumin, ginger
• 1/2 cup dried apricots
• 1/2 cup green olives
• 1 cup chicken stock
• to serve couscous

Steps

1. Toss meat with spices and salt; brown on all sides.
2. Sauté onion, return meat, add stock, and cover.
3. Braise on low for 1 hour in a tagine or Dutch oven.
4. Add apricots and olives; cook 20 minutes more.
5. Serve over couscous with fresh cilantro.