Active Time
Total Time
40 MIN
Serves : 4
© Ben Dearnley

How to Make It

Step 1    

In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 1/4 teaspoon each of the salt and pepper. Cook the chicken until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pan.

Step 2    

Reduce the heat to moderately low. Add the onion and garlic to the pan; cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the broth, the remaining 1 1/2 teaspoons salt and 1/4 teaspoon black pepper, the allspice, and the red-pepper flakes. Add the chicken, apricots, and raisins. Bring to a simmer, reduce the heat, and simmer the chicken, partially covered, until just done, about 20 minutes. Serve topped with the parsley.

Serve With

Couscous is a natural with this Moroccan-inspired dish.

Suggested Pairing

The sweetness here will be nicely mirrored by an off-dry, aromatic white wine, such as a Chenin Blanc, Riesling, or Gewürztraminer from California.

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Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: smallbat01

Review Body: I am into the eating part for this and having the taste of this Spiced Chicken Legs with Apricots and Raisins...this is something i would love in Dinner Today or this week.. 

Review Rating:

Date Published: 2017-01-16

Author Name: Kristen Terebesi

Review Body: Hey guys,  Copy edit for step 2, here. Kitchen technique - hit it to read, "Bring to boil, reduce heat to simmer...". 

Review Rating:

Date Published: 2016-11-08