A Moroccan-inspired dish, this slowly braised stew is savory and exotic.
8 bone-in chicken thighs, with skin
2-3 T canola oil
1/2 t ground ginger
1/4 t ground red pepper, optional
2 t kosher salt, divided
1 c unsalted chicken stock
1 t freshly ground black pepper
2 t honey
2 c chopped onion
1 (3-inch) cinnamon stick
2 T finely chopped fresh garlic
2/3 c dried apricots, cut into 1/2 inch pieces
2 (15-oz.) cans chickpeas, rinsed & drained
1 t ground cumin
1 t ground coriander
1/4 c cilantro leaves, chopped
1 teaspoon paprika
1 teaspoon ground turmeric
Heat a large, heavy skillet over medium high heat. Add oil to pan and swirl to coat. Sprinkle both sides of chicken with kosher salt and black pepper. Add chicken to pan, skin side down, and cook for five or more minutes until well browned. Remove from pan. (Do not brown other side.)
Add onion to the pan and saute about four minutes. Add garlic, cumin, coriander, paprika, turmeric, ginger and red pepper to the pan. Cook one minute, stirring constantly. Add 3/4 teaspoon salt, stock, honey and cinnamon stick, scraping pan to loosen the browned bits. Bring mixture to a simmer.
Add chickpeas, apricots and chicken to the pan. Cover pan and cook on medium low heat for about forty-five minutes. Add more chicken stock as needed if pan becomes too dry during cooking. Check for doneness using a meat thermometer. Discard cinnamon stick, sprinkle dish with cilantro. Serve with lemon wedges if desired.