Marakesh Chicken With Chickpeas
|Olive oil||2 Teaspoon|
|Red onions||3 , thinly sliced|
|Garlic||2 Clove (10 gm), chopped|
|Ground pepper||1⁄4 Teaspoon|
|Ground ginger||1 Teaspoon|
|Saffron threads||1⁄4 Teaspoon, crumbled|
|Ground cumin||1⁄4 Teaspoon|
|Boneless skinless chicken thighs||1 1⁄2 (6 Thighs, 1/4 Pound Each)|
|Reduced-sodium chicken broth||1 Cup (16 tbs)|
|Canned chickpeas||1 Cup (16 tbs), drained, rinsed|
|Chopped cilantro||2 Tablespoon|
Heat the oil in a Dutch oven over medium heat.
Add the onions, garlic, salt, and pepper and cook, stirring occasionally, until the onions are translucent, about 6 minutes.
Add the ginger, saffron, and cumin and cook, stirring, about 3 minutes.
With a slotted spoon, transfer the onion mixture to a plate.
Add the chicken to the Dutch oven and cook, turning once, until browned, about 10 minutes.
Add the broth to the Dutch oven and cook, scraping up any browned bits from the bottom of the pan, about 1 minute.
Return the onions to the pan and bring to a boil.
Reduce the heat and simmer, covered, until the chicken is tender and cooked through, about 20 minutes.
Stir in the chickpeas and simmer, uncovered, until the sauce is slightly thickened, about 5 minutes.
Sprinkle with cilantro.