Moroccan Chicken Stew

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken to the pot and cook 5 minutes by browning both sides. Place chicken on a plate to the side and remove the skin. [Repeat this step if all the chicken pieces didnt fit on the bottom of the pot]

With a dash more olive oil added to the pot, add carrots and saut for 3 minutes. Next, add onions and saut for another 2 minutes. Add garlic and next 6 ingredients and saut for 30 seconds until fragrant. Add tomato paste and stir this mixture.

Stir in broth and continue to heat by scraping the bottom of the pan to loosen the browned bits on the bottom. Return chicken to the pot and cover. Reduce the heat to a simmer and cook for 30 minutes.

Add okra (optional), chickpeas, and apricots to the pot and cover. Raise heat to low-medium and cook for 20 minutes. [The okra and apricots will help to thicken the broth slightly]

Lower the heat to a simmer and add the tomatoes and turmeric (optional) and cook for another 15 minutes until tomatoes are softened.

Serve on a platter with a bed of rice, topped with parsley or cilantro, and almonds (optional). Or, serve in a large bowl with rice or couscous to the side.