Middle Eastern Chicken Thighs with Apricots, Carrots, and Rosemary
One-pot Middle Eastern chicken thighs with ras el hanout, tender carrots, and dried apricots. Inspired by sweet and savory Moroccan tajines.
Equipment
- 1 braiser or Dutch oven
Ingredients
- 2 tsp ras el hanout spice
- 1 Tbl honey divided
- 1 Tbl Dijon mustard
- 4 chicken thighs bone-in, skin on
- 1 Tbl ghee can sub avocado oil
- 2 carrots diced
- 1 yellow onion diced
- 2 garlic cloves pressed or minced
- 5 dried apricots halved
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
- 2 cups chicken broth 50 cl
- handful sliced almonds
Instructions
- In a bowl, mix ras el hanout, ½ Tbl of honey, Dijon mustard, and a generous pinch of salt. Rub about ⅔ of the marinade all over and under the chicken skin. Marinate for at least 1 hour or up to 24 hours.
- Bring chicken to room temperature for about 30 minutes. Preheat your oven to 325°F (160°C) conventional / 300°F (140°C) fan. Heat ghee in a braiser over medium-high heat. Place chicken skin-side down and sear for 5 minutes, or until golden and skin releases from pan. Flip and brown the other side for 2 minutes. Transfer to a plate.
- Reduce heat to medium. In the same pot, add carrots and onions. Cook for 10 minutes, stirring occasionally, until softened. Reduce to medium-low, if burning.Add garlic and remaining marinade. Cook 2 minutes, stirring often.
- Add dried apricots and a tied bundle of rosemary, thyme, bay leaf. Place chicken on top, skin-side up. Pour in broth until the bottom half of the chicken is covered - this may be slightly more or less than 2 cups. Bring to a simmer on the stovetop. Cover and transfer the pan to the middle of your oven. Cook for 30 minutes. Mix ½ Tbl honey and ½ Tbl of the braising liquid. Brush this glaze on the exposed skin of the chicken thighs. Return to oven, uncovered, for another 30 minutes.
- Take the pan out of the oven. Remove chicken with a spatula and reserve covered on a plate. On your stovetop, simmer the sauce uncovered on medium heat for about 10-15 minutes, until it thickens. You may need less time, if your sauce reduced in the oven. Discard the herb bouquet.
- Meanwhile, toast the slivered almonds on the stovetop or in the oven until golden and fragrant.
- For serving: Spoon the sauce and toasted almonds over the chicken. Serve with barley or your preferred grain.