Pistachio Free Whole30 Harissa Moroccan Chicken with Apricots
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Learn more āIngredients
4 servings
For the chicken
- 8 bone-in, skin-on chicken thighs (about 3 Ā½ lb total)
- 1 Ā½ tsp kosher salt
- Ā½ 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 Ā½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- Ā½ tsp ground ginger
- Ā¼ tsp ground turmeric
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- Ā½ cup dried apricots, halved
- 1 tbsp red wine vinegar
For serving
- Ā¼ 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 6ā7 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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