Prep Time: 10 minutes
Cook Time: 50 minutes
Heat oil in a Dutch oven over a medium heat. Add onion, carrots and garlic and cook until onion and garlic are softened, about 5 minutes. Add cumin, paprika, cinnamon, ginger and allspice and blend well with vegetables. Cook and stir for 2-3 minutes.
Turn heat up to medium-high and add chicken thighs. Cook for 5 minutes, turning occasionally. Add chicken broth, cilantro and apricots. Cover, reduce heat to low and simmer for 25 minutes. Add garbanzo beans and cook, uncovered, for 10 minutes. Serve with couscous or flatbread.
Per Serving: Calories 323, Calories from Fat 71, Total Fat 7.9g (sat 1.5g), Cholesterol 94mg, Sodium 408mg, Carbohydrate 35.6g, Fiber 6.8g, Protein 27.5g