This Moroccan chicken has so many wonderful spices like coriander, cumin, ginger, and several cinnamon sticks that really are incredible together. You add tomato sauce, dried apricots, dried figs and garbanzo beans to make a great sauce that you braise with the chicken. I served it over couscous which takes 5 minutes to make and this one has fresh mint, parsley, lemon zest and toasted almonds. I served it with carrots that I cooked with chicken broth, garlic, ginger and paprika. Serve it with the traditional Moroccan tea made with fresh mint, gunpowder tea and a little sugar. I have got to go to Morocco one of these days. It is definitely on my bucket list! Click here for the recipe…. Click here for the couscous recipe…. Click here for the carrot recipe….