Chicken Tagine with Apricots, Butternut Squash and Spinach
4 tablespoons extra-virgin olive oil, divided Kosher salt and ground black pepper
2 teaspoons cinnamon
2 teaspoons ground cumin
2 teaspoons sweet paprika
1 teaspoon ground coriander
¼ teaspoon cayenne pepper
1½ pound boneless, skinless chicken thighs, trimmed and cut into 1 ½-inch pieces
1 large yellow onion, thinly sliced lengthwise
4 garlic cloves, peeled and smashed
4 teaspoons grated fresh ginger
2½ cups low-sodium chicken broth
14½-ounce can diced tomatoes
¾ cup dried apricots, quartered
8 ounces peeled butternut squash, cut into ¾-inch cubes (about 2 cups)
1 cup Greek green olives, pitted and halved
1 cup chopped fresh cilantro, divided
¼ cup pistachios, toasted and chopped
2 teaspoons grated lemon zest, plus 3 tablespoons lemon juice (1 to 2 lemons)
4 ounces baby spinach (about 4 cups)
Instructions: In a small bowl, stir together 2 tablespoons of the oil, 2½ teaspoons salt, ½ teaspoon black pepper, the cinnamon, cumin, paprika, coriander and cayenne. In a medium bowl, toss the chicken with half the spice paste, rubbing the meat to coat evenly; set aside.
In a large Dutch oven over medium-high heat, combine the onion, garlic, the remaining 2 tablespoons of oil and ¼ teaspoon salt. Cook until the onion is brown and softened, 7 to 9 minutes. Add the ginger and remaining spice paste and cook, stirring constantly, for 1 minute. Add the broth, tomatoes and apricots and bring to a boil, scraping up any browned bits.
Add the chicken, return to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add the squash and olives, return to a simmer and cook, partially covered, until the liquid has thickened and the squash is tender, 20 to 25 minutes, stirring occasionally and adjusting the heat to maintain a medium simmer.
Meanwhile, in a medium bowl, stir together ½ cup of the cilantro, the pistachios and lemon zest. Stir the spinach into the stew and cook until wilted, 1 to 2 minutes. Stir in the remaining ½ cup of cilantro and the lemon juice, then taste and season with salt and pepper. Serve topped with the cilantro-pistachio mixture.