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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A rather Moroccan-style chicken dish. Very easy and quick for a midweek supper. Inspired by Chicken With Apricot and Almonds. I served it with couscous which I also made with pine nuts and apricots. Ingredients:
6 skinless chicken thighs, bone-in |
2 tablespoons olive oil, divided |
1 large onion, sliced |
2 garlic cloves, minced |
2 teaspoons minced ginger |
1/2 teaspoon chili paste |
1 (28 ounce) can crushed tomatoes |
1/2 teaspoon ground allspice |
1 teaspoon ground cinnamon |
1/2 teaspoon ground turmeric |
1 teaspoon lemon juice |
1 teaspoon granulated sugar |
1 teaspoon salt |
3/4 lb dried apricot, diced |
1/4 lb pine nuts |
Directions:
1. In a large skillet, brown the chicken pieces in 1 tbsp olive oil, about 4-5 min per side. Transfer to a plate.
2. Heat remaining oil in skillet. Add onions, and saute until soft, 3-4 minutes. Add garlic, ginger and chili paste, and cook until fragrant, about 1 minute. Add tomatoes (with juices), allspice, cinnamon, turmeric, lemon juice, sugar, salt, apricots and pine nuts and stir well. Nestle chicken pieces into sauce; pour any accumulated juices from the plate into the skillet as well. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes until chicken is cooked through. Serve with couscous.
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