Warm Moroccan spices and a hint of cinnamon cling to crisp-skinned chicken, delivering a savory-sweet aroma. Chunks of caramelized apricot and a drizzle of honey create sticky pockets of sweet-tart contrast. Toasted almonds add an immediate crunch while fresh cilantro brings a bright finish. Serve this for weeknight dinners or a relaxed weekend supper with rice or couscous.
Ingredients
- Chicken thighs, skin-on, bone-in (6, about 2–2 1/2 lb)
- Olive oil (2 tbsp)
- Salt (1 1/2 tsp) and black pepper (1 tsp)
- Smoked paprika (1 tsp)
- Ground cumin (1 tsp)
- Ground coriander (1/2 tsp)
- Ground cinnamon (1/4 tsp)
- Onion, thinly sliced (1 medium)
- Garlic, minced (3 cloves)
- Dried apricots, chopped (3/4 cup)
- Chicken stock (1 cup)
- Honey (2 tbsp)
- Lemon juice (1 tbsp)
- Slivered almonds, toasted (1/3 cup)
- Fresh cilantro, chopped (1/4 cup)
- Harissa or red pepper paste (optional, 1 tsp)
Instructions
- Pat the chicken dry and rub with 1 tsp salt, 1/2 tsp pepper, smoked paprika, cumin, coriander, and cinnamon. Let sit 10 minutes if time allows.
- Heat the olive oil in a large skillet over medium-high heat. Add chicken skin-side down and cook until deeply golden, 6–8 minutes. Flip and brown the other side, 3–4 minutes. Transfer to a plate.
- Lower the heat to medium and add the sliced onion with a pinch of salt. Cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes.
- Add the garlic and optional harissa, cook 30 seconds until fragrant.
- Stir in the chopped apricots, honey, lemon juice, and chicken stock, scraping up any browned bits from the pan.
- Return the chicken to the skillet, skin-side up. Bring to a gentle simmer, cover, and cook until the chicken is cooked through (internal temperature 165°F) and the apricots are plump, about 18–22 minutes.
- Remove the lid, transfer the chicken to a serving platter, and increase heat to reduce the sauce until slightly thickened and syrupy, 3–5 minutes.
- Stir the toasted almonds and chopped cilantro into the sauce, taste and adjust seasoning with salt, pepper, or a squeeze more lemon if needed.
- Spoon the apricot-almond sauce over the chicken and serve with couscous, rice, or flatbread.
Tips or Variations
- Swap apricots for chopped dates or prunes for a deeper sweetness.
- For hands-off cooking, brown the chicken in the skillet then finish covered in a 375°F oven for 25–30 minutes.