High Fructose Corn Syrup Free Whole30 Harissa Moroccan Chicken with Apricots

Total time1 hr 15 min

Prep time20 min

Cook time55 min

High Fructose Corn Syrup Free Whole30 Harissa Moroccan Chicken with Apricots

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Ingredients

4 servings

For the chicken

8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
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 ½ tsp kosher salt
½ tsp black pepper
2 tbsp olive oil

For the sauce

1 medium yellow onion, thinly sliced
4 garlic cloves, minced
2 tbsp harissa paste (no-sugar, no-additive variety)
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground turmeric
1 can (14 oz) diced tomatoes
1 cup chicken broth
½ cup dried apricots, halved
1 tbsp red wine vinegar

For serving

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

Instructions

1
Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper.
2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down in a single layer and sear undisturbed for 6–7 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate. Pour off all but about 1 tbsp of fat from the pot.

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