Moroccan Chicken
Prep Time: 15 minutes | Cook Time: 60 minutes | Serves: 4
8-10 boneless skinless chicken thighs, cut into quarters
Salt
Pepper
2 tablespoons olive oil
1 large onion, diced
1 sprig rosemary, needles finely chopped
1 tablespoon grated ginger
1-2 jalapeños, sliced
2 teaspoons coriander
3 tablespoons honey
¾ cup dried apricots, roughly chopped
1 can diced tomatoes, 14 ounces
Couscous, cooked
Cilantro
Heat a Dutch oven over medium heat. Add the olive oil, onion, rosemary, ginger, jalapeños, ginger and coriander. Sauté until the onion is starting to soften, about 3 minutes. Season the chicken pieces with salt and pepper.
Move the onion mixture to one side of the pan and add the chicken pieces to the other. Brown the chicken until it is golden brown, about 6-8 minutes.
Stir in the honey, apricots and diced tomatoes. Cover with the lid and allow the dish to simmer for 20 minutes. Remove the lid and simmer for an additional 20 minutes until the sauce is reduced to a sticky glaze. Season with additional salt if necessary.
Serve the chicken over couscous, rice, or quinoa and garnish with cilantro.