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 Dutch oven with cover
Ingredients
- 2 tsp ras el hanout spice
- 1 Tbl honey
- 1 Tbl Dijon mustard
- 4 chicken thighs bone-in, skin on
- 1 Tbl ghee
- 2 carrots diced
- 1 yellow onion diced
- 2 garlic cloves pressed
- 5 dried apricots halved
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
- 2-3 cups chicken broth 50-70 cl
- handful sliced almonds
Instructions
- In a bowl, mix ras el hanout, honey, Dijon mustard, and a 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. If short on time, you can skip the marination.
- Bring chicken to room temperature for about 30 minutes. Heat ghee in a large Dutch oven 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. Add garlic and the 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. Bring to a very gentle simmer (small, occasional bubbles rising to the surface), cover, and cook for 40 minutes over very low heat, until chicken is tender (internal temperature of 185°F/85°C). See troubleshooting tips.
- Remove chicken with a spatula and reserve covered on a plate.Increase heat to medium and strongly simmer the sauce uncovered for about 20 minutes, until it thickens. Remove herb stems. Reduce heat to low and return chicken to the pot. Cover and steam 5 minutes to reheat.
- Meanwhile, in a dry skillet over medium heat (or in a 350°F/175°C oven for 8 minutes), toast slivered almonds until golden and fragrant. Watch closely to prevent burning.
- Spoon the sauce and toasted almonds over the chicken. Serve with barley or your preferred grain.