Moroccan Braised Chicken with Apricots and Chickpeas

Steps

1. 1

   Pat the chicken dry and season with 1 teaspoon of the salt. Heat the oil in a large Dutch oven or deep skillet with a lid over medium-high heat. Brown the chicken skin side down until deep golden, 6 to 7 minutes, flip for 2 minutes, then move to a plate. Pour off all but 1 tablespoon of the fat.

2. 2

   Lower the heat to medium, add the onion with the remaining salt and cook, stirring, until soft and golden, 6 to 8 minutes.

3. 3

   Stir in the garlic, ginger, cumin, coriander and cinnamon and cook until fragrant, about 1 minute.

4. 4

   Pour in the stock and scrape up the browned bits. Add the chickpeas and apricots, then nestle the chicken skin side up on top, keeping the skin above the liquid. Bring to a simmer, cover, and cook on low until the chicken reaches at least 165°F and is tender near the bone (around 175°F is ideal for thighs), 30 to 35 minutes.

5. 5

   Uncover and simmer for 5 minutes to thicken the sauce slightly. Stir the lemon juice into the sauce, scatter with cilantro and serve with couscous, rice or warm bread.