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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this was very good. used 1# boneless thighs, and remainder of ingredients as listed. the chicken was very tender. used a fat separator for broth before re-adding chicken back in. usually don't like fruit in meat dishes, but the apricots were a great taste sensation! served over sautéed sweet potato strips.
I made this for dinner tonight, and neither of us thought it was all that good. I made it exactly as written. Husband wasn't any more enthused about it than I was. Probably won't make again. It was just not very good.
This recipe wasn't awful but I gave it a single star because I wouldn't make it again. As suggested by others, I doubled the spices but I still found the tastes somewhat flat. The texture was similar to a shredded chicken. Overall,i found it pretty unappetizing. No one at the dinner party was raving either.