Moroccan Chicken and Chickpea Stew

Ingredients

• •2 tablespoons olive oil
• •1.5 pounds chicken thighs, cubed
• •1 large onion, diced
• •4 cloves garlic, minced
• •1 teaspoon ground cumin
• •1 teaspoon ground cinnamon
• •1/2 teaspoon turmeric
• •1 can (15 oz) chickpeas, drained and rinsed
• •1 can (14 oz) diced tomatoes
• •1 cup chicken broth
• •1/2 cup dried apricots, chopped
• •to taste Salt and pepper

Directions

1. 1Heat olive oil in a large pot over medium-high heat and brown the chicken cubes on all sides, about 5 minutes total. Remove and set aside.
2. 2In the same pot, sauté the diced onion until softened, about 3 minutes, then add garlic and cook for 1 minute.
3. 3Stir in cumin, cinnamon, and turmeric, cooking for 30 seconds until fragrant.
4. 4Return the chicken to the pot and add the chickpeas, diced tomatoes, broth, and apricots.
5. 5Bring to a simmer, reduce heat to medium-low, and cook uncovered for 25-30 minutes until chicken is tender.
6. 6Season with salt and pepper to taste and serve hot with couscous or crusty bread.

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