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Moroccan Apricot Chicken
  • 1 teaspoon olive oil
  • 1/2 cup slivered almonds
  • 6 bone-in chicken thighs (about 2-1/4 pounds)
  • 1/2 cup apricot preserves
  • 3/4 cup chili sauce
  • 1/2 cup dried apricots, quartered
  • 4 teaspoons Moroccan seasoning (ras el hanout)
  • 1 tablespoon vanilla extract
  • 1-1/2 teaspoons garlic powder
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1/4 cup orange juice
  • Chopped fresh parsley, optional
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