The tastes of Morocco come alive in this simple and healthy chicken dish.
- 1/2 tablespoon olive oil
- 2 pounds boneless, skinless chicken thighs
- 2 cups thinly sliced yellow onions
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 1 1/2 cups less-sodium chicken broth
- 1 (15 1/2 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