Moroccan Chicken Thighs

By mrslopes

Ingredients

• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 2 tablespoons shallots, diced
• 3/4 cup low-sodium chicken broth
• 3/4 cup white wine
• 3/4 cup chickpeas
• 3/4 cup roughly chopped dried apricots
• Zest of 1 lemon
• Whole-wheat couscous, cooked (optional)
• 1/4 cup pistachios, toasted and chopped
• 1/4 cup cilantro, chopped

Preparation

Step 1

1. Preheat the oven to 400 degrees. In a medium bowl, mix the cinnamon, ginger, salt and black pepper. Add the chicken and toss to coat.
2. In a deep ovenproof skillet, heat the oil over medium-high heat. Add chicken and cook about 4 minutes until golden brown; turn over and brown 3 minutes. Remove from skillet and set aside. Add the shallots and cook 1 minute. Stir in the broth and wine, scraping up the brown bits.
3. Return chicken to skillet and add the chickpeas and apricots. Cover and place in oven; bake 30 minutes. Serve over the whole-wheat couscous if desired. Garnish with the pistachios and cilantro