Moroccan Chicken

Adapted from "500 Baby and Toddler Dishes" by Beverly Glock

1 cup onion, chopped
1 garlic clove, chopped
1/2 T fresh cilantro
1/2 t each coriander and cumin
dash tumeric
1/4 c lemon juice
olive oil
2 skinless thin sliced chicken breasts
1 carrot diced
1 cup chicken broth
3 dried apricot halves, chopped
1/4 c cannelloni beans

Make marinade.  Place 1/2 c onion, garlic, herbs and spices, 2 T lemon juice and olive oil into a food processor and puree.  Chop the chicken and add to the marinade.  Let sit for 4 hours or overnight (I used my speedy marinador for 15 mins).

Heat oil in skillet.  Add chicken and marinade and cook over medium heat to brown.  Add the carrot and remaining onion with enough chicken broth to cover all ingredients.  Add apricots beans, and remaining lemon juice.  Bring to a simmer and cook 20-30 minutes until chicken is cooked and carrot is soft.

Serve with couscous or rice.

Difficulty	Easy
Does it freeze well?	Yes
Would I eat it?	Yes
Does A like it?	Yes

Notes: This is quite tart.  Maybe I used too much lemon juice or cilantro?  We'll have to see about this one.  Also, the carrots, even though I chopped them pretty small, took FOREVER to cook.  Instead of 20-30 minutes, it was more like 45+ minutes simmering.  And, I ended up covering it after 20 minutes passed and the carrots were still hard.
Update: A loves this!  After it cooled, it wasn't as tart as I thought.  Easy to freeze and tastes great.