Ras el Hanout Chicken & Chickpea Stew

A cozy, Moroccan-inspired bowl that tastes even better the next day.

The Stuff:

• 1½ Pounds boneless chicken thighs, cut into chunks
• 2 Tablespoons olive oil
• 1 Onion, diced
• 2 Tablespoons Never Not Eating Ras el Hanout
• 1 Can (796 ml) diced tomatoes
• 1 Can (540 ml) chickpeas, drained
• 1 Cup chicken stock
• ½ Cup dried apricots, chopped
• Couscous and fresh cilantro, for serving

The Method:

1. Heat the oil in a large pot and brown the chicken, about 5 minutes. Add the onion and cook for 3 more minutes.
2. Stir in the ras el hanout for 30 seconds, until fragrant.
3. Add the tomatoes, chickpeas, stock and apricots, and simmer uncovered for 20 minutes.
4. Serve over couscous and top with cilantro.