Chicken and Apricot Tagine

Cut the chicken into bite-sized chunks and set aside.

Heat the oil in a Dutch oven or large pan over medium heat. Add onions, garlic, hot pepper, and ground spices and cook 5 minutes, until the onion is soft. Add stock and tomato paste and bring to a boil, stirring.

Add the dried fruits and juice. Reduce heat and simmer uncovered for 10 minutes or until the fruits have softened and the juices have reduced slightly.

Add the chicken and simmer, covered, 20 minutes or until the juices run clear. Season to taste with salt and pepper.

Serve over couscous, quinoa, or rice. Sprinkle with cilantro before serving.

Note: This tagine can be cooked in advance, left to cool, and refrigerated up to 2 days.