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Spiced Chicken Legs with Apricots and Raisins

  • Total Time:
  • Servings: 4

Fruity and peppery, this exotic dish will perk up your midweek menu. Yet it's no more trouble than the simplest chicken recipe in your repertoire.

KEY: Braising, African, Moroccan, Fast, Dinner

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Ingredients

  • 2 tablespoons cooking oil
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 1/4 cups canned low-sodium chicken broth or homemade stock
  • 1/4 teaspoon allspice
  • 1/4 teaspoon red-pepper flakes
  • 2/3 cup dried apricots, quartered
  • 1/4 cup dark or golden raisins
  • 1/4 cup chopped fresh parsley

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How to make this recipe

  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.
  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.

Photo © Ben Dearnley Published February 2014

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