Low Sodium Moroccan-Style Chicken with Apricots

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Low Sodium Moroccan-Style Chicken with Apricots

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Ingredients

4 servings

For the chicken

2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp olive oil

For the braise

1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp ground ginger
¼ tsp ceylon cinnamon
1 ½ cups chicken broth
1 tbsp apple cider vinegar
1 tbsp honey
6 fresh apricots, halved and pitted (about 1 ¼ cups)
2 medium carrots, cut into 1-inch pieces

For serving

¼ cup fresh cilantro, roughly chopped
2 tbsp fresh mint leaves, torn (optional)
¼ cup toasted slivered almonds (optional)

Instructions

1
Pat the chicken thighs dry with paper towels and season all over with the salt. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2
Place the chicken thighs skin-side down in the Dutch oven and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate and set aside.

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