Moroccan Chicken with Chickpeas and Apricots

Name: Moroccan Chicken with Chickpeas and Apricots
Total time: 75 min
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; 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

www.americastestkitchen.com

We wanted to mimic the deep, complex flavors of a Moroccan tagine without the traditional earthenware pot or long cooking time. Our pared-down version uses a Dutch oven and a mixture of warm spices...

Keywords

Poultry
African
Africa & Middle-East
Chicken
Main Courses

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Cooking tools:

Dutch oven
Stove
Chef's knife
Cutting board
Peeler
Mixing bowl
Plate
Tongs
Wooden spoon
Instant-read thermometer
Aluminum foil
Measuring spoon

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
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