Super Simple Moroccan Chicken Stew

Contributor: Josh Jasper

Author's Notes: Super simple!

Super Simple Moroccan Chicken Stew

Into a small bowl, measure:
    1.25 tsp sweet paprika,
    .5 tsp each cumin and ginger, and
    .25 tsp each cayenne, ground coriander seed, and cinnamon.

(Or 3 tsp. of ras al hanout, if you want to save time.)

Separately, measure out 2 tsp minced garlic.

Drain and rinse a 15 oz. can of chickpeas/garbanzo beans.

Measure out:
    2 cups chicken broth,
    1 tsp lemon juice, and
    1 tbsp honey.

Cut 1 medium carrot into .5" coins.

Halve 1 large onion pole-to-pole and cut into .25" slices.

Measure out 1 cup dried apricots and quarter them.

Chop up 2 tbsp parsley or cilantro.

Cut up 3 lb. skinless boneless chicken (white and/or dark meat) and season with salt & pepper.

In a large pan, heat 1 tbsp olive oil over medium-high heat until it begins to smoke.

In a single layer, brown the pieces of chicken 5 minutes on each side.
Remove to a plate or bowl.

Meanwhile, in a large pot, heat 1 tbsp olive oil over medium-high heat until it begins to smoke.

Add the onion and cook 5 minutes until onion browns at the edges but is still firm. Add garlic and cook until fragrant, about 30 seconds.  Add spices and cook until very fragrant, about 45 seconds to one minute. Pour in chicken broth, lemon juice, and honey. Add chicken and accumulated juices, reduce heat to medium, and simmer 5 minutes.

Add apricots and carrots. Cover, reduce heat to medium-low, and simmer 10 minutes.

Add chickpeas to pot; increase heat to medium-high and simmer until liquid has thickened slightly and carrots are tender, 4 to 6 minutes.

Add parsley/cilantro and lemon juice to taste; stir to combine and adjust seasoning with salt and pepper.