Inspired by North African tagines, this Moroccan chicken recipe uses skinless, boneless chicken thighs and is ready in a little over an hour. Serve the chicken over couscous, and garnish with a cilantro sprig for color.
1/2 teaspoon 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
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.
This braise tastes best with dried California apricots; Moroccan chicken thighs are brighter and slightly more sour than Turkish ones.
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