This North African-inspired dish uses fruit to great effect. Serve over rice.
Recipe by: Emily Paster
Emily is the author of the food and parenting blog West of the Loop, named a Top Mommy Blog by Time Out Chicago Kids. She is also a regular contributor to Chicago Parent magazine.
INGREDIENTS - 4 servings
1 whole chicken cut into parts
Cup olive oil
1 onion(s), diced
2 Teaspoons ground cumin ground
2 Teaspoons coriander
1 Pinch ground cinnamon
2 Whole preserved lemons
6 Whole apricots halved and pitted, or use 12 dried
2 Cups chicken stock
3 Cups white rice
Coat the bottom of a large deep skillet with olive oil and heat until shimmering. Dredge the chicken in the flour, shaking off any excess.
Place chicken pieces in the skillet, skin-side down and brown about 5 minutes. Turn and brown on the other side. Remove to a plate.
Pour off all but 2 TB of oil. Saute onion in skillet, scraping up any brown bits from the bottom, until softened, about 10 minutes.
Add spices and saute a few additional minutes until fragrant. Add preserved lemon and stir to combine.
Return chicken to skillet with any accumulated juices. Nestle apricot halves among the chicken pieces.
Add chicken broth and bring to a boil. Turn heat down and cover. Simmer 25-30 minutes until chicken is cooked through.
Serve over rice.
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