Moroccan Chicken with Apricots

Ingredients

• 1 teaspoon Ground Cinnamon
• 1-½ teaspoon Ground Ginger
• ½ teaspoons Ground Cardamom
• 1 teaspoon Turmeric
• ½ teaspoons Black Pepper
• 1-¼ teaspoon Salt
• 3 pounds Chicken, Skin-on, Bone-in, Cut Into Six Pieces
• 2 Tablespoons Olive Oil
• 1 whole Onion, Halved And Sliced 1/4 Inch Thick
• 4 cloves Garlic, Minced
• 5 sprigs Fresh Cilantro, Chopped
• 5 sprigs Flat-leaf Parsley, Chopped
• 1-½ cup Water
• 2 Tablespoons Mild Honey
• 1 whole Cinnamon Stick
• ½ cups Dried Apricots, Chopped
• Steamed Couscous, Quinoa, Or Rice

Preparation Instructions

In a small bowl stir together ground cinnamon, ginger, cardamom, turmeric, pepper, 1 teaspoon salt. Coat the chicken skin with spice mixture until well coated. (Note: turmeric will color your fingers yellow, so you may want to consider tongs or gloves).

Heat 2 tablespoons oil in a large, heavy-bottomed pot, over moderate heat until hot but not smoking. Brown half of chicken, skin sides down, about 8 minutes. Flip, cook about 3 minutes more, then transfer to a plate. Brown remaining chicken in the same manner and remove it from the pot when done.

Into the same pot add onion and remaining 1/4 teaspoon salt and cook uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Add cilantro and parsley to the pot, reserving a handful for serving. Then add water, honey, cinnamon, apricots, chicken, and any chicken juices accumulated on plate. Reduce heat slightly and simmer, covered, 30 minutes.

Serve stew over cooked quinoa, rice or your favorite starch.

Adapted from Not Derby Pie (originally from Gourmet).