Moroccan Chicken with Dried Apricots, Chickpeas, Butternut Squash and Green Olives
Okay, so admittedly I have never been to Morocco so I make no claims to its authenticity. But it is delicious and reheats beautifully. INGREDIENTS 1 cut-up chicken 1 can of chickpeas drained (or 12 ounces of dried chickpeas soaked overnight, then drained) 1 onion, cut up 2-3 cloves of garlic, minced 1 cup of cut-up butternut squash 2 medium carrots, chopped 1 cup of dried apricots 1/2 cup of pitted green olives 2-4 cups of chicken broth 2 tablespoons paprika 1 tablespoon ground cumin 1 tablespoon ground turmeric 1 teaspoon ground cinammon 1 teaspoon ground ginger salt & pepper 2 tablespoons of vegetable oil STEPS Salt and pepper the chicken pieces to taste, while heating oil in the dutch oven. Sear the chicken with its skin on in the dutch oven until all sides are crispy. Remove the chicken from the dutch oven and pour off some of the chicken fat if you prefer a less oily batch. Then sautee the onions in the remaining chicken fat. Once onions are translucent and …