🍲 Moroccan-Style Chicken with Apricots and Chickpeas

Ingredients

• Chicken

• 2 lb Chicken thighs, boneless skinless, cut in 2-inch pieces
• 1 tsp Table salt
• 2 tbsp Olive oil
• 1 Yellow onion, diced
• 3 clove Garlic, minced
• 1 piece Fresh ginger, 1-inch piece, grated
• 1½ tsp Ground cumin
• 1 tsp Ground cinnamon
• 1 tsp Paprika
• ½ tsp Ground turmeric
• 1 can Diced tomatoes
• 1 cup Chicken broth
• 1 can Chickpeas (canned), drained and rinsed
• ⅔ cup Dried apricots, halved
• 1 tbsp Lemon juice (bottled)

• To serve

• 1½ cup Couscous, cooked to package directions
• ⅓ cup Almonds, sliced, toasted
• ¼ cup Fresh cilantro, chopped (optional)

Nutrition

Steps

You’ll need: large deep skillet or Dutch oven with lid, instant-read thermometer, medium saucepan.

1. Season the chicken with the salt. Heat the oil in the pan over medium-high heat and brown the chicken in two batches, about 5 minutes each. Move to a plate. Wash your hands after handling raw chicken.
2. Lower the heat to medium. Cook the onion 5 minutes, then the garlic, ginger, cumin, cinnamon, paprika and turmeric for 1 minute.
3. Add the tomatoes, broth, chickpeas and apricots and scrape up the browned bits. Return the chicken with its juices.
4. Cover and simmer 20 minutes, until the chicken is tender and a thermometer reads 165°F. Stir in the lemon juice.
5. Meanwhile cook the couscous. Serve the chicken over couscous, topped with almonds and cilantro.

🌡 Safe temperaturesChicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.