Moroccan Tomato Chicken with Apricots
Chicken leg quarters are seasoned with savory Moroccan spices, browned off and then braised in a Moroccan Tomato sauce with apricots. The chicken turns out juicy and tender and the sauce is rich, flavorful and robust. It's not only really really delicious but it's easy. You'll want to serve this dish with rice or bread to soak up any leftover juices.
Ingredients:
4 Chicken Quarters
1 Large Onion - thinly sliced
2 Cloves Garlic - thinly sliced
1 Jar Wozz! Moroccan Tomato Onion Relish
1 15 oz can of Tomato Puree
1 cup water/stock
1/2 cup Apricots - dried - sliced
Cilantro for garnish
Spice Rub For Chicken:
1 Tbsp ground coriander seed
1 Tbsp cumin
1 Tbsp turmeric
1 tsp black pepper
1 tsp white pepper
1 tsp chili powder
1 tsp salt
2 Tbs Olive Oil
Method:
Prep and Season Your Chicken Quarters
Clean chicken thigh quarters and trim excess fat. Bend the chicken quarters at the thigh knuckle until the socket pops. This ensures even cooking at the thickest part of the quarters.
Run the tip of a sharp knife from the knuckle along the bone, until the bone is exposed. Repeat for all the quarters. Rub liberally with the spice rub all over the flesh and under the skin. Set aside and allow to marinade for 2 hours, but you can proceed immediately.
Brown Your Seasoned Chicken and Add Onions and Garlic
In a large skillet with a tight-fitting lid, add olive oil and brown all quarters on both sides. Do two quarters at a time.
Snuggle all browned chicken into the skillet along with sliced onion and garlic. Shuffle the chicken around so the onion is evenly dispersed.
Add Tomato Sauces and Apricots To Pan
Spread Wozz! Moroccan Tomato and Onion Relish over the chicken followed by the tomato puree and apricots. Add the cup of water down the side, not over the top of the chicken
Simmer Your Chicken
Cover the skillet and simmer on low for 10 minutes on the stovetop.
Transfer To Oven and Roast
Transfer the skillet to a 425 F preheated oven and roast for another 30 minutes.
Remove the cover and broil on high for 5-10 minutes (or until chicken is browned on top)
Garnish and Serve
Garnish with cilantro and serve with a side of rice or warm bread.
