Moroccan Chicken With Chickpeas and Apricots

Yum

• Ready In: 45 mins
• Serves: 4

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.