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Moroccan Braised Chicken Thighs with Saffron, Chickpeas and Dried Apricots
SUR LA TABLE19Ingredients
85Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 8 bone in chicken thighs (excess fat trimmed, and skin removed)
- kosher salt
- freshly ground black pepper
- 3 Tbsp. extra virgin olive oil
- 2 cups yellow onion (thick, wedges)
- 10 saffron threads
- 1 1/2 tsp. ground cumin
- 1 tsp. ground ginger
- 1/2 tsp. ground coriander
- 1 cup carrot (peeled, sliced, ¼ inch)
- 1 cinnamon stick
- 1 cup low sodium chicken broth (or water, plus more as needed)
- 15 oz. chickpeas
- 1 cup Italian plum tomatoes (drained canned, cut into 1-inch chunks)
- 2 stems Italian parsley (plus 1 tablespoon finely chopped)
- 2 stems cilantro (plus 1 tablespoon finely chopped)
- 4 oz. apricot halves (dried)
- 2 Tbsp. preserved lemon (chopped)
- 1 Tbsp. chopped fresh mint (finely)
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