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Prep Time20 minutes
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Cook Time1 hour to 1 1/2 hours
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Serv Size4-6 servings
Seasoned tender chicken, carrots, onions, garlic, chickpeas, apricots, orzo & rice.
Ingredients
Directions
Pat chicken thighs dry and season both sides with salt and pepper.
In a large skillet with high sides heat to medium high heat and add a tablespoon of olive oil. When skillet is hot add in chicken thighs cooking until outside is golden. Remove chicken from pan and set aside. Chicken will cook in a later step. No need to wipe pan.
Add diced onions to the same pan and zest of one lemon, stirring until combined.
Next add in 3 peeled and diced carrots and 2 minced garlic cloves. Cook for 7-8 minutes until vegetables start to soften.
Next add in all the spices. 1 1/2 teaspoons of smoked paprika, 1/2 teaspoon of cumin, 1/2 teaspoon ground ginger and 1/4 teaspoon of coriander. Stir until combined.
Pour in 3 1/2 cups of chicken broth chicken. Bring to a boil then reduce heat to a simmer. Add in 3/4 cup of quartered dried apricots.
Add chicken thighs back to the skillet nestling them down into the sauce and vegetables. Cover and cook for 45 minutes to an hour or until chicken is super tender. Stir this occasionally by gently moving things around.
20 minutes before chicken is done add in rice. Add 2 tablespoons of butter to a small saucepan. Heat on medium and add orzo. Cook until golden. Pour orzo and rice into the skillet with the chicken and sauce. Move the orzo and rice into the liquid, cover and simmer on low for 20 minutes. Add in one can of drained chickpeas.
Serve with chopped cilantro and enjoy!
Conclusion
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