Moroccan
✤2 tbsp olive oil, divided
✤5 cloves garlic, minced
✤1½ tsp paprika
✤1/2 tsp turmeric
✤1/2 tsp cumin
✤1/4 tsp ginger
✤1/4 tsp cayenne
✤2- 15oz cans chickpeas, drained and rinsed
✤8- (5-7oz each) bone-in chicken thighs, trimmed
✤ salt & pepper
✤1 large fennel bulb, stalks discarded, bulb halved & sliced (~318g)
✤3- 2-inch strips lemon zest, plus wedges for serving
✤1 cinnamon stick
✤1/2 cup dry white wine
✤1 cup chicken broth
✤1 cup (~103g) pitted, large brine-cured green or black olives, halved
✤1/2 cup (~90g) dried apricots, halved
✤2 tbsp chopped fresh parsley
❖Adjust oven rack to upper-middle position and heat oven to 350°F (177°C).
❖In a small bowl, mix together 1 tbsp oil, garlic, paprika, turmeric, cumin, ginger & cayenne; set aside.
❖In a second bowl, add 1/2 cup chickpeas and mash to a coarse paste.
❖Pat the chicken dry with paper towels and season with salt & pepper. Heat remaining 1 tbsp oil in 12-in oven safe skillet over med-high heat until just smoking. Cook chicken skin side down until crisped and well browned, 8-10 min; transfer skin side up to a plate.
❖Pour off all but 2 tbsp fat from skillet and heat over medium heat until shimmering. Arrange fennel cut side down in skillet and sprinkle with 1/4 tsp salt. Cover and cook until lightly browned, 3-5 min per side.
❖Push fennel to sides of skillet. To the center, add the spice mix, lemon zest & cinnamon stick and cook, mashing mix into skillet, about 30 sec. Mix fennel with the aromatics.
❖Stir in wine, deglaze, and cook until almost evaporated, 2 min. Stir in broth, olives, apricots, mashed chickpeas & whole chickpeas; bring to a simmer.
❖Nestle chicken skin side up into skillet, keeping skin above liquid. Roast in oven until fennel is tender and chicken registers 185°F, 35-40 min.
❖Using pot holders, remove from oven, discard lemon zest & cinnamon stick, and season with salt & pepper. Sprinkle with parsley and serve with lemon wedges.
