Minimally Invasive

4 skinless chicken thighs
1 tablespoon harissa
1/2 tablespoon cumin seeds
1/2 tablespoon coriander seeds
1/2 teaspoon cinnamon
1 teaspoon salt
1/2 tablespoon grated ginger
1 tablespoon lemon juice
olive oil, enough to make a paste
1 medium yellow onion, thinly sliced
1/2 can diced tomatoes, with juice
a handful of dried apricots, chopped
1/2 cup chopped fresh cilantro

Grind spices together in a coffee or spice grinder. Put mixture in a small bowl and add ginger, lemon juice, and oil to make a thick paste. Put chicken thighs in a large ziploc bag and add paste, massaging it into the chicken. Marinate chicken in refrigerator for at least one hour, or up to four hours.

Heat 1/2 tablespoon olive oil in pot and sauté onions until translucent. Add chicken, tomatoes, and apricots, and stir to mix. Add enough water just to cover chicken and bring to a boil. Reduce heat to simmer and cover. Cook, stirring occasionally, for 45 minutes. The beauty of chicken thighs is it’s nearly impossible to overcook them, so don’t worry if they go over.

When chicken has about 20 minutes to go, prepare the quinoa, recipe follows.

To serve, shred the chicken with two forks and stir in chopped cilantro. Mound quinoa onto plate and make a well in the center. Spoon stew into well.