Moroccan Chicken With Chickpeas and Apricots

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Total Time
45mins
Prep
15 mins
Cook
30 mins

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Ingredients

Nutrition

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.