- 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
- 1 (7-ounce) package dried apricots (about 1 1/3 cups), halved
- calories 301
- caloriesfromfat 29 %
- fat 9.7 g
- satfat 2.5 g
- monofat 3.8 g
- polyfat 2.2 g
- protein 24.5 g
- carbohydrate 28.2 g
- fiber 5.2 g
- cholesterol 76 mg
- iron 2.7 mg
- sodium 397 mg
- calcium 53 mg
How to Make It
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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