Difficutly: easy
Time: 45 Min
Portion: 6 servings
Ingredients:
1 tablespoon olive oil
1 medium onion, finely chopped
1 large carrot, sliced
2 cloves garlic, finely chopped
1 tablespoon cumin
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
6 chicken thighs without skin, trimmed of fat and bonelss
1 cup fat-free reduced sodium chicken broth
1/4 cup chopped cilantro
1 cup dried apricots
15 ounces canned chick peas
Directions:
1. Heat oil in a Dutch oven over a medium heat.
2. Add onion, carrots and garlic and cook until onion and garlic are softened, about 5 minutes.
3. Add cumin, paprika, cinnamon, ginger and allspice and blend well with vegetables.
4. Cook and stir for 2 to 3 minutes.
5. Turn heat up to medium-high and add chicken thighs.
6. Cook for 5 minutes, turning occasionally.
7. Add chicken broth, cilantro and apricots.
8. Cover, reduce heat to low and simmer for 25 minutes.
9. Add garbanzo beans and cook, uncovered, for 10 minutes.
10. Serve with couscous or flatbread.