Moroccan Chicken Thighs

Name: Moroccan Chicken Thighs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 439 grams chickpeas (garbanzo beans), rinsed and drained; 198 grams package dried apricots (about 1 1/3 cups), halved; 355 milliliters fat-free, less-sodium chicken broth; 1 Tbsp minced peeled fresh ginger; 4 garlic cloves, minced; 1 teaspoons ground cinnamon; 1 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoons olive oil; 1 teaspoons salt; 907 grams skinless, boneless chicken thighs; 473 milliliters thinly sliced yellow onion

Moroccan Chicken Thighs is a gluten free and dairy free main course. This recipe serves 8. One portion of this dish contains about 26g of protein, 6g of fat, and a total of 267 calories. Head to the store and pick up ginger, ground cumin, olive oil, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat olive oil in a large Dutch oven over medium-high heat.

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Olive Oil

Equipment you will use

Dutch Oven

Add half of chicken to pan; cook 5 minutes, browning on all sides.

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Whole Chicken

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Frying Pan

Remove chicken from pan. Repeat procedure with remaining chicken.

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Whole Chicken

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Frying Pan

Add onion to pan; saut for 3 minutes or until tender.

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Onion

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Frying Pan

Add ginger and next 6 ingredients (through garlic); saut for 30 seconds or until fragrant. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until chicken is tender.

Ingredients you will need

Whole Chicken

Garlic