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1
Combine spices in small bowl and set aside.
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2
Mince 1 strip lemon zest; combine with 1 teaspoon minced garlic and mince together until reduced to fine paste; set aside.
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3
Season both sides of chicken pieces liberally with salt and pepper.
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4
Heat oil in large heavy--bottomed Dutch oven over medium-high heat until beginning to smoke.
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5
Brown chicken pieces skin side down in single layer until deep golden, about 5 minutes; turn chicken pieces and brown on second side, about 4 minutes more.
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6
Transfer chicken to large plate; when cool enough to handle, peel off skin and discard.
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7
Pour off and discard all but 1 tablespoon fat from pot.
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8
Add onion and 2 remaining lemon zest strips to pot and cook, stirring 5 to 7 minutes
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9
Add remaining 4 teaspoons garlic and cook, stirring,about 30 seconds.
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10
Add spices and cook, stirring constantly,45 seconds to 1 minute.
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11
Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits.
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12
Add thighs and drumsticks, reduce heat to medium, and simmer for 5 minutes.
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13
Add carrots, apricots, and breast pieces to pot, arranging breast pieces in single layer on top of carrots.
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14
Cover, reduce heat to medium-low, and simmer 10 to 15 minutes.
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15
Transfer chicken to plate or bowl and tent with foil.
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16
Add chickpeas to pot; increase heat to medium-high and simmer 4 to 6 minutes.
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17
Return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice; stir to combine and adjust seasoning with salt and pepper.
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18
Serve immediately.
