Moroccan Apricot Chicken

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Prep time: 25 minutes
Cooking time: 35 minutes

Makes: 2 servings

    

Ras El Hanot North African Spice Blend

• 1/4 t.          salt
• 1/4 t.          ground pepper
• 1/4 t.          ground cumin
• 1/4 t.          minced ginger
• 1/8 t.          allspice
• 1/8 t.          ground cloves
• 1/8 t.          ground coriander
• 1/8 t.          cinnamon

    

Ingredients

• 8 oz.          chicken breast
• 1/8 t.          salt
• 1/8 t.          ground pepper
• 1 T.             extra virgin olive oil
• 1/2 t.          salt
• 1/4 t.          ground pepper
• 2 T.            red wine vinegar
• 2 T.            olive oil
• 1/4 cup      chopped dried apricots
• 1/4 cup      pitted olives (cut in halves)
• 2 T.            capers (plus 2 t. of juice)
• 2 T.            brown sugar
• 4 T.            white wine
• 2 T.            chopped mint leaves (or cilantro)

    

Directions

1. Trim extra skin and fat from chicken thighs.
2. Place in large bowl with crushed garlic, oregano, salt, pepper, red wine vinegar, olive oil, apricots, olives, capers and juice.
3. place in sealed plastic bag to marinate in refrigerator for at least an hour or overnight.
4. Preheat oven to 375 deg. F.
5. Arrange thighs in single layer in baking dish.
6. Pour marinade over thighs. Sprinkle sugar on top of thighs and drizzle white wine around the sides of the thighs.
7. Bake, uncovered, 50 minutes or until temperature inside largest thigh reaches 185 - 190 deg. F.
8. Serve over rice, topped with chopped mint.

The original recipe used prunes but raisins also work.

 

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