Moroccan chicken with turmeric and apricots

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Assemble, prepare, and measure ingredients. Pat chicken thighs dry with paper towel. Dice onion. Mince garlic. Grate ginger. Cut apricots into slivers. Wash currants in warm water and drain well.

Step 2

In a large, heavy-bottomed skillet with a lid over medium-high heat, warm olive oil until hot but not smoking. Brown chicken thighs on both sides, 5-7 minutes per side. (If your skillet is not large enough to hold all the chicken at once, cook it in batches.) Transfer cooked chicken to a platter and set aside.

Step 3

Pour off all but 1 tbsp of oil. Add turmeric to hot oil and stir for about 1 minute to allow it to bloom. Stir in onion and cook for about 5 minutes, or until translucent. Add garlic and ginger and cook for 2 minutes, or until aromatic. Whisk in sour cream and then chicken broth. Bring to a boil and then durn down heat to low to simmer. Add apricots and currants and season with salt and pepper.

Step 4

Return chicken to skillet and simmer over low heat, uncovered, for 30-40 minutes, or until juices run clear when thigh is pierced close to bone.

Step 5

Serve in bowls and eat with spoons to catch all of the delicious sauce.