Brazil Nut Free Moroccan Apricot Chicken
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Learn more →Ingredients
4 servings
- 8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
- 1 tsp fine sea salt
- 1 ½ tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp ceylon cinnamon
- 2 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 1 cup chicken bone broth
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- ¾ cup dried apricots, halved
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Pat the chicken thighs completely dry with paper towels. In a small bowl, combine the salt, turmeric, ground ginger, and Ceylon cinnamon, then rub the mixture evenly over all sides of the chicken.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 5 to 6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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