Moroccan Chicken With Chickpeas and Apricots |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
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