Moroccan Chicken With Chickpeas And Apricots

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/4 teaspoons sweet paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 3 slices lemon zest (each about 2 inches by 3/4 inch)
• 3 tablespoons fresh lemon juice, from 1 to 2 lemons
• 5 medium garlic cloves, minced
• 1 (3 1/2-4 lb) roasting chickens, cut into 8 pieces
• 1 tablespoon olive oil
• 1 large onion, halved and cut into 1/4-inch slices (about 3 cups)
• 1 3/4 cups low sodium chicken broth
• 1 tablespoon honey
• 1 medium carrot, peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 1 cup)
• 1 cup dried apricot, halved
• 1 (15 ounce) can chickpeas, drained and rinsed
• 2 tablespoons chopped fresh cilantro leaves

Recipe

• 1 combine spices in small bowl and set aside.
• 2 mince 1 strip lemon zest; combine with 1 teaspoon minced garlic and mince together until reduced to fine paste; set aside.
• 3 season both sides of chicken pieces liberally with salt and pepper.
• 4 heat oil in large heavy--bottomed dutch oven over medium-high heat until beginning to smoke.
• 5 brown chicken pieces skin side down in single layer until deep golden, about 5 minutes; turn chicken pieces and brown on second side, about 4 minutes more.
• 6 transfer chicken to large plate; when cool enough to handle, peel off skin and discard.
• 7 pour off and discard all but 1 tablespoon fat from pot.
• 8 add onion and 2 remaining lemon zest strips to pot and cook, stirring 5 to 7 minutes
• 9 add remaining 4 teaspoons garlic and cook, stirring,about 30 seconds.
• 10 add spices and cook, stirring constantly,45 seconds to 1 minute.
• 11 stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits.
• 12 add thighs and drumsticks, reduce heat to medium, and simmer for 5 minutes.
• 13 add carrots, apricots, and breast pieces to pot, arranging breast pieces in single layer on top of carrots.
• 14 cover, reduce heat to medium-low, and simmer 10 to 15 minutes.
• 15 transfer chicken to plate or bowl and tent with foil.
• 16 add chickpeas to pot; increase heat to medium-high and simmer 4 to 6 minutes.
• 17 return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice; stir to combine and adjust seasoning with salt and pepper.
• 18 serve immediately.