1 onion, sliced
2 cloves garlic, minced
2 Tbsp. oil
8 chicken thighs
salt and pepper
1 cinnamon stick
1 can diced tomatoes
1 can chickpeas
¾ cup dried apricots
1 tsp. ginger
1½ tsp. coriander
1 Tbsp. cumin
1 Tbsp. harissa
1 tsp. saffron, soaked in ¼ cup warm water

• Line bottom of tagine with onion and garlic, drizzle with oil.
• Top with chicken, seasoned with salt and pepper.
• Mix remaining ingredients and cover chicken.
• Cook on low heat about 1 hour, until chicken is tender.

Source: http://www.foodnetwork.com/recipes/bobby-flay/chicken-and-chickpea-tagine-with-apricots-and-harissa-sauce-recipe.html and http://cooking.nytimes.com/recipes/1013108-chickpea-tagine-with-chicken-and-apricots