Ingredients
- 4 chicken thighs
- Onion
- Chickpeas - 2 cups
- Apricots - chopped
- Garlic - 1 tbsp (couple of cloves)
- Ginger - 1 tsp
- Cumin - 1 tsp
- Cinnamon - ½ tsp
- Coriander - 2 tsp
- Chopped tomatoes
- Chicken stock - 1½ cups
- Bulgur - 1 cup
- Parsley or cilantro for garnish
Instructions
- Brown chicken thighs on both sides in olive oil, medium heat, 5 min per side
- Remove chicken
- Soften onions in the same oil as the chicken
- Add garlic, ginger, cumin, cinnamon, coriander
- Add chopped tomatoes, chickpeas with some of their liquid, 1 cup of chicken stock
- Add apricots
- After it gets hot and bubbly, add chicken thighs back in
- Cover and cook for 15 minutes, until chicken is “really, really” tender
- Add bulgur and more chicken stock and wait another 15 minutes
Sources