Moroccan Chicken with Apricots
Adapted from [Not Derby Pie|http://www.notderbypie.com/moroccan-chicken-with-apricots/] (originally from Gourmet)
Yields: 4-6 servings
Ingredients
- 1t ground cinnamon
- 1/2t ground cardamom
- 1-1/2t ground ginger
- 1t turmeric
- 1/2t black pepper
- 1-1/4t salt
- 2T 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 1/2 cups water
- 2 tablespoons mild honey
- 1 (3-inch) cinnamon stick
- 1/2 cup dried apricots, chopped
- For Serving:
- 2c 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.