Moroccan-Inspired Chicken Tagine with Chinese Noodles

Ingredients:

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup chicken broth
• 1/4 cup dried apricots, chopped
• 1/4 cup raisins
• 1/4 cup slivered almonds
• Salt and pepper to taste
• 1 package (8 ounces) Chinese egg noodles, cooked according to package directions

Instructions:

1. Brown the chicken: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the chicken and cook, stirring occasionally, until browned on all sides.
2. Sauté the vegetables: Add the onion, garlic, ginger, cumin, cinnamon, and cayenne pepper (if using) to the pot. Cook, stirring frequently, until the onion is softened, about 5 minutes.
3. Add the broth and simmer: Pour in the chicken broth, bring to a simmer, and cover. Cook for 20 minutes, or until the chicken is cooked through.
4. Stir in the fruit and nuts: Add the dried apricots, raisins, and almonds to the pot. Stir to combine and cook for 5 minutes more.
5. Season and serve: Season with salt and pepper to taste. Serve the chicken tagine over the cooked Chinese noodles.

This recipe combines the flavors of Moroccan spices with the savory richness of a tagine and the satisfying texture of Chinese noodles. Enjoy!