Moroccan Spiced Chicken

By newlywedcook

Ingredients

• 1 1/4 teaspoons sweet paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 2 tsp fresh lemon zest
• 3 tablespoons fresh lemon juice , from 1 to 2 lemons
• 5 medium cloves garlic , minced or pressed through garlic press (about 5 teaspoons)
• 1 whole chicken, cut into 8 pieces (I used about 1.5 lbs of boneless skinless chicken)
• salt & pepper, to taste
• 1 tablespoon olive oil
• 1 large onion , halved and cut into 1/4-inch slices (about 3 cups)
• 1 3/4 cups low-sodium chicken broth
• 1 tablespoon honey
• 1 medium carrot , peeled and cut crosswise into 1/2-inch-thick coins
• 1 cup dried apricots , halved (I used about 1/2 cup raisins)
• 1 (15 ounce) can chickpeas , drained and rinsed
• 2 tablespoons chopped fresh cilantro leaves

Preparation

Step 1

1. Combine spices in small bowl and set aside.

2. Season chicken liberally with salt and pepper. Heat olive oil in large heavy--bottomed Dutch oven over medium-high heat until beginning to smoke. Brown chicken pieces in single layer until seared, but not cooked through, about 4-5 minutes. Transfer chicken to large plate;if using whole chicken, peel off skin and discard.

3. Add onion and lemon zest to the pot, stirring occasionally, until onions have browned at edges but still retain shape, 5 to 7 minutes (add 1 tablespoon water if pan gets too dark). Add garlic and cook, stirring, until fragrant, about 30 seconds. Add spices and cook, stirring constantly, until darkened and very fragrant, 45 seconds to 1 minute. Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits.

4. Add carrots, apricots or raisins, and chicken (with any accumulated juices) to pot, arranging breast pieces in single layer on top of carrots. Cover, reduce heat to medium-low, and simmer for approximately 10 to 15 minutes.

5. Transfer chicken to plate or bowl and tent with foil. Add chickpeas to pot; increase heat to medium-high and simmer until liquid has thickened slightly and carrots are tender, 4 to 6 minutes. Return chicken to pot and add cilantro and lemon juice; stir to combine and adjust seasoning with salt and pepper. Serve immediately with couscous.