Step 1

1. Using a large bowl blend the spices (cumin to salt)

Step 2

2. Season the chicken with half the spices

Step 3

3. Using a large Dutch Oven or tagine, heat olive oil over medium heat. Once the oil is hot, sear the chicken on both sides. About 2 minutes per side. Transfer chicken onto a plate

Step 4

4. Add onion and garlic to the pot and saute for about 3 - 5 minutes until the onions soften. Stir in remaining spices until fragrant, then add tomatoes, chicken broth, raisins, and apricots. Bring to a boil, then stir in collards and rice

Step 5

5. Return chicken back to the pot and stir. Cover and bake in a preheated oven at 375 F for 30 minutes. Remove the lid and give it a good stir. Bake for 10 more minutes

Step 6

6. Note; if you don't have an oven-safe pot with a lid use foil paper to cover the pot