2 cups chicken broth
1 pound sweet potatoes, cut into 2-inch chunks
½ cup plump dried apricots, cut in half
Prepared couscous, for serving
Harissa*, for serving
1. Season: Toss chicken with salt and pepper. Set aside.
2. Soften: If you have an actual stove-top tagine, use that. Otherwise, a Dutch oven or other large heavy pot will do. Heat oil over medium-low. Add onions and cook, stirring now and then, until very soft and lightly tanned, about 20 minutes. Add garlic and ginger; stir 1 minute.
3. Simmer: Stir in cinnamon, cayenne, bay leaf, tomato paste, apricot preserves and broth. Bring to a boil. Nestle in reserved chicken, sweet potatoes and apricots, making sure everything is submerged. Lower to a gentle simmer, cover and let cook, 45 minutes, no peeking.
4. Serve: Uncover, poke chicken and potatoes with a fork to make sure they are tender (if not, cover and cook a little longer). Pull out and discard bay leaf. Scoop prepared couscous into serving bowls, ladle on stew. Serve with harissa, for a little spicy kick.
*The spicy North African tomato and pepper condiment can often be found next to the hummus.
Leah Eskin is a Tribune Newspapers special contributor. Email her at email@example.com.