Ingredients:

  • 1.5 lb bone-in skin-on chicken thighs
  • 1.5 tbsp Ras el Hanout
  • 2 tbsp extra virgin olive oil
  • 1 large red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 0.5 cup apricot preserves
  • 1.5 cups low-sodium chicken stock
  • 1 tbsp white wine vinegar
  • 0.5 cup dried apricots, halved
  • 0.25 cup golden raisins
  • 1.5 cups dry couscous
  • 1.5 cups boiling chicken stock for couscous
  • 0.25 cup toasted slivered almonds
  • 0.5 cup fresh cilantro and parsley, chopped
  • 1 tbsp unsalted butter

Instructions:

  1. Season the chicken thighs with salt and half of the Ras el Hanout spice blend.
  2. In a heavy-bottomed Dutch oven, heat olive oil over medium-high heat. Sear chicken thighs skin-side down for 6-8 minutes until a deep amber crust forms. Remove chicken and set aside, keeping the rendered fat in the pot.
  3. Lower heat to medium and sauté the sliced onions, garlic, and grated ginger in the chicken fat until softened. Stir in the remaining Ras el Hanout.
  4. Add the apricot preserves, 1.5 cups chicken stock, white wine vinegar, dried apricots, and golden raisins to the pot. Stir to dissolve the preserves.
  5. Return the chicken to the pot. Cover and simmer on low for 30-35 minutes until the chicken is tender and the sauce has reduced to a syrupy glaze.
  6. While chicken simmers, place dry couscous in a heat-proof bowl. Pour 1.5 cups boiling stock over the grains, cover tightly, and let sit for 5-7 minutes. Fluff with a fork and stir in butter.
  7. Serve the glazed chicken and apricot sauce over the fluffed couscous. Top with toasted almonds and fresh herbs.