Ingredients
Scale
- 2 lbs chicken thighs, skinless and boneless
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup dried apricots, chopped
- 1 can (14 oz) chickpeas, drained and rinsed
- 2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- to taste Salt and pepper
- 2 tbsp olive oil
- Fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until fragrant and softened, about 5 minutes.
- Stir in the spices: cumin, coriander, cinnamon, ginger, and turmeric. Cook for another minute until the spices become fragrant.
- Add the chicken thighs to the pot, browning them on all sides for about 5-7 minutes.
- Next, add the chopped apricots and chickpeas, followed by the chicken broth. Bring everything to a simmer.
- Cover the pot and let it cook on low heat for about 30-40 minutes, or until the chicken is tender and fully cooked.
- Once cooked, season with salt and pepper to taste. Let it sit for a few minutes before serving.
- Garnish with fresh cilantro or parsley before serving.
- Prep Time: 15
- Cook Time: 40