30-Minute Chicken Tagine

1. Season the chicken thighs generously with salt and pepper and place them in a single layer in a microwave-safe casserole dish (if you use a plate, the juices may run over and make a mess). Cover the dish tightly with plastic wrap and microwave on 50% power for 15 minutes.
2. Heat the olive oil in a Dutch oven or large pot over medium high heat. When hot, add the onion, garam masala and 1/4 teaspoon of salt, and cook for 5 minutes until the onion is softened. Add the garlic and cook for 30 more seconds.
3. Add the flour and cook for about a minute, until the flour is slightly browned. Stir constantly so that the flour doesn’t burn.
4. Pour in the broth and scrape up any brown bits from the bottom of the pot. Add the tomatoes, quartered apricots and chickpeas, bring to a simmer and cook for about 5 minutes on medium heat (until the apricots are soft).
5. Turn down the heat to low and add the microwaved chicken thighs, submerging them in the liquid. Add any juices from the chicken as well. Cover the pot and cook for about 10 minutes, until the chicken is tender and cooked through. If desired, break thighs apart with a spatula or shred with a fork.
6. Stir in the cilantro and season to taste.
7. Serve over rice or couscous, with extra cilantro for garnish.