Ingredients
- Chicken thighs (bone-in, skin-on): 8 pieces
- Olive oil: 2 tablespoons
- Onion (chopped): 1 medium
- Garlic (minced): 4 cloves
- Ginger (grated): 1 tablespoon
- Ras el Hanout spice blend: 2 tablespoons
- Chicken broth: 1 cup
- Dried apricots (halved): 1/2 cup
Instructions
- Step 1: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season chicken thighs generously with salt and pepper.
- Step 2: Brown the chicken thighs in batches, skin-side down first, for about 5-7 minutes per side, until golden brown. Remove chicken from the pot and set aside.
- Step 3: Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, grated ginger, and Ras el Hanout spice blend. Cook for 1 minute, until fragrant.
- Step 4: Pour in chicken broth and scrape up any browned bits from the bottom of the pot. Bring to a simmer.
- Step 5: Return the chicken thighs to the pot, skin-side up. Add the dried apricots. Reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through and tender.
- Step 6: Serve the North African Spiced Chicken hot, spooning the sauce and apricots over the chicken. Garnish with fresh cilantro or parsley, if desired.
Notes
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days, with the sauce.
- For best results, reheat the chicken gently in a covered skillet over low heat with a splash of chicken broth to keep it moist.
- Serve this flavorful chicken over couscous or quinoa to soak up all the delicious sauce.
- Don't skip browning the chicken; this step builds deep flavor and ensures crispy skin after simmering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American