I’ve mentioned this already, but I recently decided to change up my Pinterest boards. I had one main board I was pinning all of the fantastic food posts I had seen. I decided to break the boards out into smaller, more specific boards, because when I actually did want to find something I had pinned, I couldn’t find it. This is because I have a little pinning addiction, and had almost 3000 food pins. (Yikes!!)
And having some OCD tendencies like I do, I can’t just leave a board – full of pins – just sitting there. So I have been going through, little by little, and editing each of those pins into the right boards. It’s been slow going, but I’ve actually been having fun with it, because I’m discovering things that I pinned months ago that I had forgotten about.
So needless to say, I’ve been cooking up a storm lately. And I’ve been super inspired by everything I see out there. Seriously – there are some uber creative bloggers out there.
Many of the recipes that I’ve been re-seeing have stuck in my head. I saw a Moroccan tagine recipe on Vintage Mixer that I had pinned, and after seeing it again this second time, I just couldn’t stop thinking about it. So when I ran across a recipe with similar flavors in an old Cooking Light issue, I knew that it was fate and that I had to make it.
This isn’t a typical meal that I would choose, but I’m glad that I stepped a little bit out of my comfort zone to try this. I loved the savory and sweet combination, and I’m always a sucker for chicken thighs. This is totally something that I’d make and eat again – in fact, I’d probably look forward to it. And the fact that it’s pretty healthy is a bonus, as well!
- ½ tablespoon olive oil
- 2 pounds boneless, skinless chicken thighs
- 2 cups thinly sliced yellow onions
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 1½ cups less-sodium chicken broth
- 1 (15½ ounce) can chickpeas, rinsed and drained
- 1 (7-ounce) package dried apricots, halved
- Heat the olive oil in a large Dutch oven over medium-high heat. Add half of the chicken and cook until browned on all sides, about 5 minutes. Remove and repeat with the remaining chicken.
- Add the onion to the pan and cook until tender. Add the ginger, cumin, salt, coriander, cinnamon, pepper and garlic. Saute for 30 seconds, until fragrant. Stir in the broth, scraping the bottom of the pan to release the browned bits. Return the chicken to the pan and bring to a simmer. Cover, reduce heat and simmer for 1 hour, or until chicken is tender.
- Remove the chicken from the pan with a slotted spoon and allow to cool slightly. Cut the chicken into bite-sized pieces. Add the chicken, chickpeas and apricots to the Dutch oven. Cover and simmer another 10 minutes to heat through.
- slightly adapted from Cooking Light Jan/Feb 2008