Moroccan Chicken Thighs

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 15.5 ounce chickpeas rinsed drained canned (garbanzo beans)
• 7 ounce apricots dried halved ()
• 1.5 cups less-sodium chicken broth fat-free
• 1 tablespoon ginger fresh minced peeled
• 4  garlic cloves minced
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 0.5 teaspoon olive oil 
• 0.5 teaspoon salt 
• 2 pounds chicken thighs boneless skinless
• 2 cups onion yellow thinly sliced

Equipment

• frying pan
• slotted spoon
• dutch oven

Directions

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Add half of chicken to pan; cook 5 minutes, browning on all sides.
3. Remove chicken from pan. Repeat procedure with remaining chicken.
4. Add onion to pan; saut for 3 minutes or until tender.
5. 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.
6. Remove chicken from pan with a slotted spoon; cool slightly.
7. Cut chicken into bite-sized pieces.
8. Add chicken, chickpeas, and apricots to pan. Cover and simmer 10 minutes or until thoroughly heated.