I love this recipe since chicken thighs have great flavor which is enhanced by Moroccan spices.  The addition of garbanzo beans and apricots add fiber and other nutrients
​not usually found in a chicken dish.

Ingredients:

1/2 Tbsp. olive oil
2 pounds skinless boneless chicken thighs
2 cups thinly sliced yellow onion
1 Tbsp. minced peeled fresh ginger
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground coriander

1/2 tsp. ground cinnamon
1/2 tsp ground black pepper
4 garlic cloves minced
1 1/2 cups chicken broth
15 1/2 oz can chickpeas, rinsed & drained
7 oz dried apricots, halved

Directions:

1. Heat oil in a large Dutch oven over medium high heat.  Add half of chicken to pan: cook 5 minutes,  browning on all sides.  Remove chicken and repeat with remain chicken.
2.  Add onion to the pan; sauté for 3 minutes or until tender.  Add ginger and next 6 ingredients and sauté for 30 seconds or until fragrant.  Stir in broth, scraping pan to loosen browned bits.  Return chicken to pan; bring to a simmer.  Cover, reduce heat, and simmer 45 minutes to an hour or until chicken is tender or until (165 degrees). 
3.  Remove chicken from pan with a slotted spoon; cool slightly.  Cut chicken into bitesized pieces.  Add chicken, chickpeas, and apricots to pan.  cover & Simmer 10 minutes or until thoroughly heated.  yield: 8 (3/4 cup) servings.
   Serve over couscous to absorb the wonderful liquid.  Garnish with cilantro sprigs for color.