Moroccan Chicken with Apricot and Olive Sauce
Main Dishes • Moroccan
Description
Moroccan Chicken with Apricot and Olive Sauce
Ingredients
- Honey 2½ tablespoons
- Vegetable Oil ¼ cup
- Meyer Lemon Juice 3 tablespoons
- Garlic 1 clove
- Grated Ginger Root 2 teaspoons
- Ground coriander ½ teaspoon
- Ground Cumin 1 teaspoon
- Cinnamon ½ teaspoon
- Red Long Chili Peppers 0.1 teaspoons
- Salt 1 teaspoon
- Ground Black Pepper ¼ teaspoon
- Dried Apricots 5 oz
- Chicken Thighs 8 pieces
- Onion 1 piece
- Pitted olives 20 pieces
- Paprika ½ teaspoon
- Cilantro 2 tablespoons
Step-by-Step Guide
Step 1
In a large bowl, mix honey, oil, and lemon juice. Add ginger, garlic, salt, pepper, and all spices, and mix well. Place the chicken pieces in the marinade, stir, cover the bowl, and refrigerate for 1 hour. After an hour, turn the chicken pieces and refrigerate for another hour.
Step 2
Preheat the oven to 390°F (400 degrees Fahrenheit). Transfer the chicken to a baking dish in a single layer. Do not pour out the marinade. Cover the chicken with foil and bake in the preheated oven for 35 minutes. Then remove the foil and pour out the released juice.
Step 3
Soak the dried apricots in boiling water for 8–10 minutes, then drain the water. In a skillet, heat 1 tablespoon of vegetable oil, add the onion, and sauté for 5–6 minutes, then add the apricots, olives, marinade, and bring to a boil. Cook until the marinade thickens, about 2–3 minutes. Then add the cilantro to the marinade and stir.
Step 4
Preheat the grill and grill the chicken on both sides for about 3 minutes each side. If you don't have a grill, leave the chicken in the oven longer — remove the foil and increase the temperature to create a nice golden crust. Serve the chicken with the apricot and olive sauce.
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