Moroccan Lemon Chicken with Chickpeas

Moroccan Lemon Chicken with Chickpeas

olive oil
roughly 1 1/2 lbs. chicken parts (thighs and drumsticks)

1 small yellow onion, sliced thin

3/4 tsp. cumin
1/4 tsp. paprika
1/4 tsp. cinnamon
2 tsp. grated lemon zest
1 1/2 tsp flour

1 1/2 cups chicken stock
1 tbsp. honey

1/2 cup drained and rinsed chickpeas

- Heat about 1 tbsp. oil in heave saucepan over moderate-high heat
- Pat chicken dry and season with salt/pepper
- Cook chicken skin side down until deep brown, roughly 4 to 5 mins
- Flip and cook skin side up about 2 minutes.
- Transfer chicken to plate and reduce heat to low-moderate.
- Add onion and cook, stirring occasionally, until softened (7 to 10 minutes)
- Add cumin, paprika, cinnamon, lemon zest, and flour. Stir about 1 minute.
- Stir in broth and honey. Return chicken and bring to a simmer. Simmer uncovered until cooked through, about 30 to 45 minutes (sometimes I will put a lid in for about 10 minutes if it doesn't seem like it is cooking fast enough).
- Add chickpeas at the end and simmer about 3 to 5 minutes.
- Serve over rice or coucous.