30-Minute Chicken Tagine - cooking recipe

Ingredients

2 lbs boneless skinless chicken thighs
salt & fresh 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 1/2 ounce) can diced tomatoes
1/2 cup dried apricot, quartered
1 (15 ounce) can chickpeas, rinsed
2 tablespoons minced fresh cilantro

Preparation

MICROWAVE CHICKEN: 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.
SAUTE : While chicken cooks, heat oil in large Dutch oven over medium-high heat until shimmering. Stir in onion, garam masala, and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
BUILD SAUCE: Stir in flour and cook until lightly 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.
SIMMER CHICKEN: Reduce heat to low and add microwaved chicken with any accumulated juices. Cover and continue to cook until chicken is tender, about 10 minutes.
FINISH: Stir in cilantro and season with salt and pepper to taste. Serve.