Moroccan Chicken with Apricots
Adapted from [Not Derby Pie|http://www.notderbypie.com/moroccan-chicken-with-apricots/] (originally from Gourmet)
Servings 4 -6 servings
Ingredients
- 1 t ground cinnamon
- ½ t ground cardamom
- 1-1/2 t ground ginger
- 1 t turmeric
- ½ t black pepper
- 1-1/4 t salt
- 2 T olive oil
- 1 3-lb chicken, cut into 6 pieces
- 1 medium yellow or red onion, halved, then sliced 1/4 inch thick
- 4 garlic cloves finely chopped
- 5 sprigs fresh cilantro chopped
- 5 sprigs fresh flat-leaf parsley chopped
- 1 ½ cups water
- 2 tablespoons mild honey
- 1 3-inch cinnamon stick
- ½ cup dried apricots chopped
- For Serving:
- 2 c steamed rice couscous, or quinoa
Instructions
- Stir together ground cinnamon, ginger, cardamom, turmeric, pepper, 1 teaspoon salt. Coat the chicken skin with spice mixture until well coated. (Note: turmeric will color your fingers yellow, so you may want to consider tongs or gloves)
- Heat 2 tablespoons oil in a large, heavy-bottomed pot, over moderate heat until hot but not smoking. Brown half of chicken, skin sides down, about 8 minutes. Flip, cook about 3 minutes more, then transfer to a plate. Brown remaining chicken in the same manner.
- Add onion and remaining 1/4 teaspoon salt and cook uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Add cilantro and parsley to the pot, reserving a handful for serving. Then add water, honey, cinnamon, apricots, chicken, and any juices accumulated on plate. Reduce heat slightly and simmer, covered, 30 minutes.