Moroccan Chicken with Chickpeas and Apricots

الوقت

التحضير 15 دقيقة · الطهي 30 دقيقة · الإجمالي 45 دقيقة

الصعوبة

متوسط

1. 1

   Combine spices in small bowl and set aside. Mince 1 strip lemon zest; combine with 1 teaspoon minced garlic and mince together until reduced to fine paste; set aside.

2. 2

   Season both sides of chicken pieces liberally with salt and pepper. Heat oil in large heavy--bottomed Dutch oven over medium-high heat until beginning to smoke.

3. 3

   Brown chicken pieces skin side down in single layer until deep golden, about 5 minutes; turn chicken pieces and brown on second side, about 4 minutes more.

4. 4

   Transfer chicken to large plate; when cool enough to handle, peel off skin and discard. Pour off and discard all but 1 tablespoon fat from pot.

5. 5

   Add onion and 2 remaining lemon zest strips to pot and cook, stirring 5 to 7 minutes. Add remaining 4 teaspoons garlic and cook, stirring,about 30 seconds.

6. 6

   Add spices and cook, stirring constantly,45 seconds to 1 minute. Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits.

7. 7

   Add thighs and drumsticks, reduce heat to medium, and simmer for 5 minutes. Add carrots, apricots, and breast pieces to pot, arranging breast pieces in single layer on top of carrots.

   5 دقيقة
8. 8

   Cover, reduce heat to medium-low, and simmer 10 to 15 minutes. Transfer chicken to plate or bowl and tent with foil.

   15 دقيقة
9. 9

   Add chickpeas to pot; increase heat to medium-high and simmer 4 to 6 minutes. Return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice; stir to combine and adjust seasoning with salt and pepper. Serve immediately.

   6 دقيقة

ملاحظات وبدائل

مسببات الحساسية

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