Moroccan Chicken with Chickpeas and Apricots | America's Test Kitchen

Ingredients

• 1 1/4 teaspoons sweet paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 3 strips lemon zest (each about 2 inches by 3/4 inch)
• 3 tablespoons fresh lemon juice, from 1 to 2 lemons
• 5 medium cloves garlic, minced or pressed through garlic press (about 5 teaspoons)
• 1 (3 1/2 to 4 pounds) whole chicken, cut into 8 pieces, (4 breast pieces, 2 thighs, 2 drumsticks; wings reserved for another use) and trimmed of excess fat
• Salt and ground black pepper
• 1 tablespoon olive oil
• 1 large onion, halved and cut into 1/4-inch slices (about 3 cups)
• 1 3/4 cups low-sodium chicken broth
• 1 tablespoon honey
• 1 medium carrot, peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 1 cup)
• 1 cup dried apricots, halved
• 1 (15 ounce) can chickpeas, drained and rinsed
• 2 tablespoons chopped fresh cilantro leaves