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Yield
8 servings (serving size: about 3/4 cup)
Becky Luigart-Stayner; Cindy Barr; Sabrina Bone; Kathleen Kanen

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Chef's Notes

This braise tastes best with dried California apricots; Moroccan chicken thighs are brighter and slightly more sour than Turkish ones.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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