Moroccan Apricot Chicken
"Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve alone or with couscous for a heartier meal. —Arlene Erlbach, Morton Grove, Illinois..."
INGREDIENTS
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1 teaspoon olive oil
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1/2 cup slivered almonds
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6 bone-in chicken thighs (about 2-1/4 pounds)
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1/2 cup apricot preserves
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3/4 cup chili sauce
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1/2 cup dried apricots, quartered
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4 teaspoons Moroccan seasoning (ras el hanout)
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1 tablespoon vanilla extract
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1-1/2 teaspoons garlic powder
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1/4 cup orange juice
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Chopped fresh parsley, optional
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