Moroccan Apricot Chicken

Let the chicken rest for 10 minutes before serving. Serve With * Fluffy couscous or rice * Roasted carrots * Green beans with garlic * Challah to soak up the delicious sauce Make-Ahead Tip This dish is excellent when prepared one day in advance. Refrigerate it overnight, then reheat covered in a 325°F oven for about 30–40 minutes before serving. The spices and apricots meld beautifully, making it even more flavorful for Shabbat.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350°F (175°C).

Step 2

2. Pat the chicken dry and season it with the spice blend.

Step 3

3. Heat the olive oil in a large Dutch oven or oven-safe roasting pan over medium-high heat. Brown the chicken skin-side down for 5–6 minutes, then flip and cook another 3 minutes. Remove the chicken.

Step 4

4. In the same pot, cook the onions for 8–10 minutes until soft and lightly golden. Add the garlic and cook for 30 seconds.

Step 5

5. Stir in the chicken broth, honey, lemon juice, apricots, and olives. Scrape up any browned bits from the bottom of the pot.

Step 6

6. Return the chicken to the pot, skin-side up.

Step 7

7. Cover and bake for 45 minutes.

Step 8

8. Uncover and bake for another 20–25 minutes, until the chicken is tender and reaches 165°F (74°C) in the thickest part.