Eosinophilic Esophagitis Friendly Moroccan-Style Chicken with Apricots

Total time1 hr 15 min

Prep time20 min

Cook time55 min

4.7

(23)

Eosinophilic Esophagitis Friendly 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)
1 tsp salt
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)
Can be omitted
slivered almonds

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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