Moroccan Chicken With Chickpeas And Apricots

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
1073
FAT
190%
CHOL
122%
SOD
41%

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Ingredients for 4 servings

2 tablespoons chopped fresh cilantro leaves

1 (15 ounce) can chickpeas , drained and rinsed

1 large onion , halved and cut into 1/4-inch slices (about 3 cups)

3 tablespoons fresh lemon juice , from 1 to 2 lemons

1 medium carrot , peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 1 cup)

1/4 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1 3/4 cups low sodium chicken broth

5 medium garlic cloves , minced

1 cup dried apricot, halved

1/4 teaspoon cayenne pepper

1 tablespoon olive oil

1 1/4 teaspoons sweet paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1 tablespoon honey

3 slices lemon zest (each about 2 inches by 3/4 inch)

1 (3.5-4 lb) roasting chickens , cut into 8 pieces

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