Moroccan Chicken Thighs

After traveling for two weeks and eating restaurant food (some of it not very good), I was dying to cook despite the study hours.  This is a Cooking Light recipe I had been eyeing for a while, but never got around to making.  We were very pleased with it.  I cooked it a bit too long, so there was less sauce than I would have liked, but still a winner. I did sub golden raisins for apricots since that’s what I had on hand and it worked well.  This might also do well with chicken breasts, though I prefer thighs in general.

moroccanchicken

  • Olive oil
  • 2 pounds skinless, boneless chicken thighs
  • 2 cups thinly sliced yellow onion
  • 1 tablespoon minced peeled 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 fat-free, less-sodium chicken broth
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (7-ounce) package dried apricots (about 1 1/3 cups), halved (can sub golden raisins)

 

Heat olive oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.

Add onion to pan; sauté for 3 minutes or until tender. Add ginger and next 6 ingredients (through garlic); sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until chicken is tender.

Remove chicken from pan with a slotted spoon; cool slightly. Cut chicken into bite-sized pieces. Add chicken, chickpeas, and apricots to pan. Cover and simmer 10 minutes or until thoroughly heated.

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