Moroccan Chicken with Apricots, Almonds, and Quinoa

Recipe details

Yield

4 people

Prep time

20 minutes

Cook time

50 minutes

Total time

1 hour

Ingredients

• 8 pieces (about 2½ lb) bone-in, skin-on chicken thighs
• 1½ tsp kosher salt
• ½ tsp black pepper, freshly ground
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced or finely grated
• 1½ tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• ½ tsp smoked paprika
• 1½ cups chicken stock (low-sodium preferred)
• ¾ cup dried apricots, halved
• 2 tbsp honey
• 1½ cups quinoa, rinsed well
• 3 cups water (for quinoa)
• ½ cup sliced almonds
• ¼ cup fresh cilantro, roughly chopped (for garnish)

Instructions

1. Pat 8 chicken thighs dry with paper towels, then season both sides with 1½ tsp kosher salt and ½ tsp black pepper.
2. Heat 2 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the 8 seasoned chicken thighs skin-side down in a single layer. Sear without moving them until the skin is deeply golden and releases easily from the pot, about 6 minutes.
4. Flip the chicken thighs and sear the other side until browned, about 4 minutes. Transfer the chicken to a plate and set aside.
5. While the chicken cools on the plate, dice 1 large yellow onion.
6. Mince 4 cloves garlic.
7. Mince or finely grate 1 tbsp fresh ginger.
8. Reduce the heat under the pot to medium. Add the 1 large yellow onion, diced to the pot and cook, stirring occasionally, until softened and starting to brown at the edges, about 5 minutes.
9. Add the 4 cloves garlic, minced and 1 tbsp fresh ginger, minced to the pot. Stir constantly until fragrant, about 1 minute.
10. Stir in 1½ tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground coriander, and ½ tsp smoked paprika. Cook, stirring constantly, until the spices are toasted and smell warm and earthy, about 30 seconds.
11. Pour in 1½ cups chicken stock, scraping the bottom of the pot with a wooden spoon to release any browned bits. The liquid should bubble up immediately.
12. Halve ¾ cup dried apricots.
13. Stir the ¾ cup dried apricots, halved and 2 tbsp honey into the pot until the honey dissolves into the sauce.
14. Nestle the 8 seared chicken thighs back into the pot, skin-side up, spooning some of the sauce over the top. Bring the liquid to a gentle simmer.
15. Cover the pot with the lid and reduce the heat to low. Simmer gently until the chicken is very tender and nearly falling off the bone, about 30 minutes.
16. While the chicken braises, rinse 1½ cups quinoa in a fine-mesh strainer under cold water until the water runs clear, about 1 minute. This removes the natural bitter coating.
17. Combine the 1½ cups quinoa, rinsed and 3 cups water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes.
18. Remove the quinoa from the heat and let it sit, covered, for 5 minutes to steam and fluff. Then fluff with a fork.
19. While the quinoa steams, toast ½ cup sliced almonds in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3 minutes. Watch closely so they don't burn. Transfer to a small bowl.
20. Roughly chop ¼ cup fresh cilantro.
21. Uncover the chicken. The sauce should be glossy and slightly thickened, and the apricots plump and soft. Taste the sauce and add more salt if needed.
22. Divide the quinoa among four shallow bowls. Top each with 2 chicken thighs and spoon the apricot-studded sauce generously over the top. Scatter the ½ cup toasted sliced almonds and ¼ cup fresh cilantro, chopped over each bowl.