This recipe brings the rich and aromatic flavors of Moroccan cuisine to your table with a delightful twist.
Heat a drizzle of oil in a large saucepan over medium heat.
Ensure the oil is hot enough to sear the chicken for a golden crust.
Season the chicken thighs with salt and pepper, then brown them on both sides in the saucepan. Remove and set aside.
Don't overcrowd the pan; cook in batches if necessary to ensure even browning.
In the same pan, sauté the chopped onion and minced garlic until softened.
Stir frequently to prevent the garlic from burning.
Add cumin, turmeric, paprika, and cinnamon to the pan, stirring for a minute to release their aromas.
Toast the spices gently to enhance their flavors.
Mix in the chicken broth, honey, lemon zest, and flour, stirring to combine.
Whisk the mixture to avoid lumps from the flour.
Return the chicken thighs to the pan, cover, and simmer for 15 minutes.
Ensure the chicken is submerged in the sauce for even cooking.
Add the apricots and cook uncovered for another 10 minutes.
Stir occasionally to prevent sticking.
Stir in the chickpeas and cook for 5 minutes to heat through.
Taste and adjust seasoning with salt and pepper if needed.
Serve the chicken and sauce over cooked couscous, garnished with fresh herbs if desired.
Sprinkle with chopped parsley or cilantro for a fresh touch.
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