Original recipe here.
Hands-On Time 15 min
Total Time 40 min
2 tablespoons ground cumin
1 tablespoon ground ginger
1 tablespoon ground coriander
1 tablespoon ground cinnamon
½ tablespoon kosher salt
8 boneless, skinless chicken thighs, cut into 2-in. pieces
2 tablespoons olive oil
2 medium onions, chopped
1 14.5-oz. can diced tomatoes, drained
2 cups cherry tomatoes
8 halved apricots, or 3 cups halved dried apricots
3 cups low-sodium chicken broth
Cooked quinoa, chopped fresh parsley, and roasted, salted pistachios, for serving
Mix the cumin, ginger, coriander, cinnamon, and salt together in a large bowl. Add the chicken and toss to coat.
Heat 2 tablespoons of the oil in a large, heavy-bottomed pot or Dutch oven over medium high. Add the chicken and cook until browned, about 2 minutes per side. Transfer to a plate.
Add the onions to the pot along with 2 tablespoons of water. Cook, stirring often, until the onions are soft, about 5 minutes. Return the chicken to the pot along with the canned tomatoes, cherry tomatoes, apricots, and broth; bring to a boil. Cover, reduce heat to low, and simmer until the chicken is cooked through, 20 to 25 minutes. Serve over the quinoa, topped with the parsley and pistachios.
How to Freeze and Reheat:
Cool the stew completely. Pour it into gallon-size freezer bags (separate from the quinoa), filling each halfway. Stack the bags in the freezer for up to 3 months. Thaw in the refrigerator overnight or in a bowl of cold water for 10 minutes. Reheat in a pot over medium until warmed through, 8 to 10 minutes.