Marvivienda

The Kitchen

A Moroccan one-pot dinner the whole family will love — chicken thighs braised over rice with dried apricots, almonds, olives, and lemon.

Ingredients

• Chicken thighs
• Olive oil
• Salt, pepper, onion powder, garlic powder, and sumac, to season
• 1 shallot, chopped
• 4 garlic cloves, minced
• ½ cup dried apricots, chopped
• ½ cup slivered almonds
• ½ cup dry white wine
• 2 cups rice, soaked
• 1 quart chicken stock
• Olives
• Lemon wedges
• Cilantro and parsley, chopped, to serve

Method

1. Heat the oven to 350°F.
2. In a large Dutch oven, heat olive oil. Season the chicken thighs with salt, pepper, onion powder, garlic powder, and sumac, and sear over high heat 3–4 minutes per side. Set aside.
3. To the same pan, add the shallot, garlic, apricots, and almonds. Toast for 3 minutes.
4. Add the white wine to deglaze the pan, then stir in the soaked rice and chicken stock.
5. Return the chicken to the pan along with the olives and lemon wedges. Cover and bake 40–45 minutes.
6. Serve with chopped cilantro and parsley.