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Chicken tagine with Apricots and pistachios

kept byninman

2 tablespoons ground cumin
1 tablespoon ground ginger
1 tablespoon ground coriander
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



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