Recipe Archive: MOROCCAN CHICKEN THIGHS

Universally revered as Christina's best dish in Cooking Club history, here's the recipe for MOROCCAN CHICKEN THIGHS:

1/2 tsp olive oil
2 lbs. skinless, boneless chicken thighs
2 cups thinly sliced yellow onion
1 tbsp minced peeled fresh ginger
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp freshly ground black pepper
4 garlic cloves, minced
1 1/2 cups fat-free, less-sodium chicken broth
1 (15 1/2 oz) can chickpeas (garbanzo), rinsed and drained
1 (7 oz) package dried apricots, halved (about 1 1/3 cups)

Heat olive oil in large Dutch oven over med-high heat. Add half of chicken to pan; cook 5 minutes, browning on all sides. Remove chicken from pan, repeat procedure with remaining chicken.

Add onion to pan; saute for about 3 minutes or until tender. Add ginger and next 6 ingredients (through garlic); saute for about 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.

Removed chicken from pan; cool slightly. Cut chicken into bite-sized pieces. Add chicken, chickpeas and apricots to pan. Cover and simmer 10 minutes or until throughly heated.