30-Minute Chicken Tagine

from Cook’s Illustrated, The Best 30-Minute Recipe

adapted and submitted by Katy Lonergan

serves 4 to 6

2 pounds boneless, skinless chicken thighs

salt and black ground pepper

2 tablespoons vegetable oil

1 onion minced

2 teaspoons garam masala

4 garlic cloves, minced

2 tablespoons unbleached, all-purpose flour

1 cup low-sodium chicken broth

1 (14.5-ounce) can diced tomatoes

½ cup dried apricots, quartered

1 (15-ounce) can chickpeas, rinsed

2 tablespoons minced fresh cilantro

Generously season chicken with salt and pepper and arrange in single layer in microwave-safe casserole dish. Cover tightly with plastic wrap and microwave on 50 percent power for 15 minutes.

While chicken cooks, heat oil in large Dutch oven over medium-high heat until shimmering. Stir in onion, garam masala, and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Stir in flour and cook until slightly browned, about 1 minute. Slowly stir in broth, scraping up any browned bits. Stir in tomatoes, apricots, and chickpeas, bring to simmer, and cook until apricots begin to soften, about 5 minutes.

Reduce heat to low and add chicken with any accumulated juices. Cover and continue to cook until chicken is tender, about 10 minutes.

Stir in cilantro and season with salt and pepper to taste. Serve.

Serves well over couscous. I used Near East Original Plain Couscous. Follow directions on the box, using salt and olive oil.

If you are skeptical about using the microwave and/or have more time, you can pan fry the chicken instead. The microwave does work well though when time is tight. Be sure to season the chicken well when microwaving for flavor to come through.