Philomena's Golden Apricot Chicken
July 26, 2024
In this Recipe
Ingredients
Chicken4 thighs, bone in, skin on
Olive Oil3 tbsp extra-virgin, divided
Ras El Hanout4 tbsp, divided
Shallots1 sliced
Garlic4 cloves, chopped
Chicken Bone Broth1 1/2 cups
Apricots6 halved
Green Olives1/4 cup pitted
Almonds1/4 cup sliced
Cilantro1/4 cup leaves
Steps
- Place chicken thighs in a shallow dish. Drizzle with 1 Tbsp olive oil and rub ½ of the ras el hanout spice blend evenly over the thighs. Place in an airtight container and refrigerate for at least 8 hours, or overnight.
- Preheat oven to 425°F. Place a cast-iron skillet over medium-high heat. Add remaining olive oil and the chicken thighs, skin-side down. Cook for 4-5 minutes or until the skin is golden brown. Turn the chicken over and cook another 2-3 minutes. Remove from the pan and set aside.
- Add the shallot, garlic, and remaining 2 Tbsp ras el hanout to the pan. Sautée until translucent and fragrant, about 3-4 minutes. Add bone broth and stir to combine. Return the chicken thighs to the pan, skin-side up. Arrange the apricot halves, green olives, and almonds around the chicken.
- Place the skillet in the oven and cook for 20 minutes. Garnish with cilantro leaves and an extra drizzle of olive oil. Serve immediately.
Cook a meal for someone you love
