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Cooking Class: Braising

This slow-cooking method delivers rich taste and tender meats.

Slide Show: International Braising Recipes

This simple cooking method suits a number of classic international dishes.

Moroccan Chicken Thighs
Bruce Weinstein and Mark Scarbrough

Moroccan Chicken Thighs

Inspired by North African tagines, this aromatic dish uses skinless, boneless chicken thighs and is ready in a little over an hour. This braise tastes best with dried California apricots; they're brighter and slightly more sour than Turkish ones. Serve over couscous, and garnish with a cilantro sprig for color.

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Moroccan Chicken Thighs

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