Chickpea Tagine with Chicken and Apricots Adapted from Mark Bittman, Food Matters (serves 8) 4 tablespoons olive

oil 8 skinless chicken thighs 2 large onion, chopped 3 cloves garlic, minced 2 tsp. minced fresh ginger 3 tsp. ground coriander 2 Tbl. ground cumin 2 tsp. ground cinnamon 1 C. chopped dried apricots 1 28 oz. can chopped tomatoes 4 C. cooked or canned chickpeas, drained, with the liquid reserved 3-4 C. chicken stock, bean liquid or water, or more as needed 1 C. bulgur 1/2 cup chopped fresh cilantro for garnish salt and pepper to season

Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes. Add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan. Add chickpeas and 1 cup of stock or bean liquid to the pan. When mixture starts to boil, return chicken to the pan. Cover pot, turn heat to low and cook, gently, for about 15 minutes. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Cover and cook for about 10-15 minutes more, until the chicken and bulgur are done. Season with salt and pepper, garnish with cilantro.