Rotini with Chicken Tagine Sauce

Directions

1. Cook pasta according to package directions.
2. In medium bowl, combine flour, cinnamon, ginger, pepper, onion powder, garlic powder, and 1/2 teaspoon of the salt; set aside.
3. Heat 1 tablespoon of the oil in large skillet over medium-high heat until hot. Coat 1/3 of the chicken in the flour mixture, dusting off the excess. Add to skillet; cook 2 to 3 minutes per side, or until lightly browned. Remove to a separate dish. Repeat with remaining chicken, adding 1 tablespoon oil between batches.
4. Add remaining oil, onion, and 3 cloves of garlic (about 1 1/2 teaspoons minced) to skillet. Cook 2 to 3 minutes or until onion is translucent, stirring frequently. Add flour mixture; cook 2 to 3 minutes, stirring constantly.
5. Pour chicken stock into skillet. Cook and stir until slightly thickened. Add reserved chicken back into the pan along with apricots and currants. Reduce heat, cover, and simmer 8 to 10 minutes, stirring frequently.
6. Prepare a gremolata by finely chopping lemon zest, parsley and cilantro. Add remaining salt and garlic; set aside.
7. To serve, divide pasta among serving plates; top each with chicken and sauce. Top with gremolata and a squeeze of lemon juice. Garnish with sliced almonds and a drizzle of olive oil, as desired.