This sweet and spicy Moroccan chicken is an ideal fall and winter dish. Serve with whole grain couscous or flatbread.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1 large carrot, sliced
- 2 garlic cloves, finely chopped
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp allspice
- 6 skinless, boneless chicken thighs, trimmed of fat (about 1 1/2 lbs)
- 1 cup fat-free, reduced sodium chicken broth
- 1/4 cup chopped cilantro
- 1 cup dried apricots
- 1 15-ounce can garbanzo beans/chickpeas
Preparation:
Heat oil in a Dutch oven over a medium heat. Add onion, carrots and garlic and cook until onion and garlic are softened, about 5 minutes. Add cumin, paprika, cinnamon, ginger and allspice and blend well with vegetables. Cook and stir for 2-3 minutes.
Turn heat up to medium-high and add chicken thighs. Cook for 5 minutes, turning occasionally. Add chicken broth, cilantro and apricots. Cover, reduce heat to low and simmer for 25 minutes. Add garbanzo beans and cook, uncovered, for 10 minutes. Serve with couscous or flatbread.
Serves 4-6
Per Serving: Calories 323, Calories from Fat 71, Total Fat 7.9g (sat 1.5g), Cholesterol 94mg, Sodium 408mg, Carbohydrate 35.6g, Fiber 6.8g, Protein 27.5g
