Moroccan Chicken With Chickpeas And Apricots

More from this source
Nutrition per serving    (USDA % daily values)


Add a comment

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

You might also like

Squash And Chickpea Moroccan Stew
smitten kitchen
Moroccan Chicken With Chickpeas And Spicy Avocado
Vintage Mixer
Moroccan Chickpea Barley Salad
Simply Recipes
Slow Cooker Moroccan Chicken With Couscous
Parade Magazine
Moroccan Chicken With Couscous
Great British Chefs
Sweet And Savory Moroccan Stew
Big Girls Small Kitchen
Slow Cooker Moroccan Chicken
100 Days of Real Food
Moroccan-Style Braised Chicken Breasts With War...
The Cozy Apron
Moroccan Chicken Tagine
Cooking Light
Healthy & Delicious: Moroccan-Style Chickpea Soup
Serious Eats