Cooking Time:40 Minutes

Ingredients :

3 (2-inch) strips lemon zest plus 3 tablespoons juice
5 garlic cloves, minced
4 (5-ounce) bone-in chicken thighs, trimmed of all visible fat
Salt and pepper
1 tablespoon extra-virgin olive oil
1 large onion, halved and sliced ¼ inch thick
1¼ teaspoons paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
¼ teaspoon ground coriander
¼ teaspoon ground cinnamon
2 cups unsalted chicken broth
2 carrots, peeled, halved lengthwise, and sliced ½ inch thick
1 (15-ounce) can no-salt-added chickpeas, rinsed
½ cup dried apricots, halved
2 tablespoons chopped fresh cilantro

Directions :

1. Adjust oven rack to middle position and heat oven to 300 degrees. Mince 1 strip lemon zest and combine with 1 teaspoon garlic in bowl; set aside.
2. Pat chicken thighs dry with paper towels and season with ¼ teaspoon salt and ¼ teaspoon pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown thighs, 5 to 6 minutes per side; transfer to plate and discard skin.
3. Pour off all but 1 tablespoon fat from pot. Add onion, ¼ teaspoon salt, and remaining lemon zest strips and cook over medium heat until softened, about 5 minutes. Stir in paprika, cumin, cayenne, ginger, coriander, cinnamon, and remaining garlic and cook until fragrant, about 1 minute. Stir in broth, scraping up any browned bits.
4. Stir in carrots and chickpeas and bring to simmer. Nestle thighs into pot and add any accumulated juices, cover, and transfer to oven. Cook until chicken registers 195 degrees, 35 to 40 minutes.
5. Remove pot from oven. Transfer chicken to plate, tent with aluminum foil, and let rest while finishing sauce. Discard lemon zest. Stir in apricots, return sauce to simmer over medium heat, and cook until heated through, about 5 minutes. Stir in cilantro, lemon juice, and garlic–lemon zest mixture and season with pepper to taste.
6. Off heat, return chicken to pot along with any accumulated juices and let sit until heated through, about 2 minutes. Serve.
Nutrition Info: 290 cal., 8g fat (1g sag. fat), 80mg chol, 480mg sod., 31g carb (14g sugars, 7g fiber), 24g pro.