1. Combine spices in small bowl and set aside. 2. Mince 1 strip lemon zest; combine with 1 teaspoon minced garlic and mince together until reduced to fine paste; set aside. 3. Season both sides of chicken pieces liberally with salt and pepper. 4. Heat oil in large heavy--bottomed Dutch oven over medium-high heat until beginning to smoke. 5. Brown chicken pieces skin side down in single layer until deep golden, about 5 minutes; turn chicken pieces and brown on second side, about 4 minutes more. 6. Transfer chicken to large plate; when cool enough to handle, peel off skin and discard. 7. Pour off and discard all but 1 tablespoon fat from pot. 8. Add onion and 2 remaining lemon zest strips to pot and cook, stirring 5 to 7 minutes 9. Add remaining 4 teaspoons garlic and cook, stirring,about 30 seconds. 10. Add spices and cook, stirring constantly,45 seconds to 1 minute. 11. Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits. 12. Add thighs and drumsticks, reduce heat to medium, and simmer for 5 minutes. 13. Add carrots, apricots, and breast pieces to pot, arranging breast pieces in single layer on top of carrots. 14. Cover, reduce heat to medium-low, and simmer 10 to 15 minutes. 15. Transfer chicken to plate or bowl and tent with foil. 16. Add chickpeas to pot; increase heat to medium-high and simmer 4 to 6 minutes. 17. Return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice; stir to combine and adjust seasoning with salt and pepper. 18. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
