Moroccan Chicken Thighs

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

1. Heat olive oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.
2. Add onion to pan; saute for 3 minutes or until tender. Add ginger and next 6 ingredients (through garlic); saute for 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.
3. Remove chicken from pan with a slotted spoon; cool slightly. Cut chicken into bite-sized pieces. Add chicken, chickpeas, and apricots to pan. Cover and simmer 10 minutes or until thoroughly heated.
4. This braise tastes best with dried California apricots; Moroccan chicken thighs are brighter and slightly more sour than Turkish ones.
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olive oil, skinless, onion, fresh ginger, ground cumin, salt, ground coriander, ground cinnamon, freshly ground black pepper, garlic, chicken broth, chickpeas

Taken from www.myrecipes.com/recipe/moroccan-chicken-thighs (may not work)