Moroccan Chicken with Chickpeas and Apricots
Appears in Cook's Illustrated May/June 2006
We wanted to mimic the deep, complex flavors of a Moroccan tagine without the traditional earthenware pot or long cooking time. Our pared-down version uses a Dutch oven and a mixture of warm spices to create a rich, satisfying dish.
WHY THIS RECIPE WORKS
To achieve deep flavor in about 1 hour, we followed our standard braised chicken procedure: browning the skin-on pieces to give the braising liquid deep flavor; removing the chicken from the pot; sautéing onion, strips of lemon zest, garlic...