Moroccan Chicken with Apricot-and-Olive Relish

Name: Moroccan Chicken with Apricot-and-Olive Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup eucalyptus honey; 1/4 cup plus 1 tablespoon canola oil; 3 tablespoons fresh lemon juice; 2 teaspoons grated fresh ginger; 1 garlic clove, minced; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon cinnamon; 1/2 teaspoon sweet pimenton de la Vera (smoked Spanish paprika); 1/8 teaspoon cayenne pepper; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground pepper; 8 chicken thighs on the bone, with skin (2 3/4 pounds); Boiling water; 1 cup dried apricots; 2 medium shallots, thinly sliced; 20 green olives, such as Cerignola or Picholine, pitted (1/2 cup); 2 tablespoons chopped cilantro

Servings: persons

1/4 cup eucalyptus honey
1/4 cup plus 1 tablespoon canola oil
3 tablespoons fresh lemon juice
2 teaspoons grated fresh ginger
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon sweet pimenton de la Vera (smoked Spanish paprika)
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
8 chicken thighs on the bone, with skin (2 3/4 pounds)
Boiling water
1 cup dried apricots
2 medium shallots, thinly sliced
20 green olives, such as Cerignola or Picholine, pitted (1/2 cup)
2 tablespoons chopped cilantro

1
In a bowl, whisk the honey with 1/4 cup of the canola oil and the lemon juice, grated ginger, garlic, cumin, coriander, cinnamon, pimenton, cayenne, salt and pepper.
2
Arrange the chicken in a glass baking dish.
3
Pour the marinade on top and turn to coat.
4
Refrigerate for 2 hours, turning once.
5
Preheat the oven to 400.
6
Drain the chicken and transfer to a rimmed baking sheet; reserve the marinade.
7
Cover with foil and bake for about 35 minutes, until cooked through.
8
Remove the foil and discard any juices from the baking sheet.
9
Meanwhile, in a small bowl, pour boiling water over the apricots to cover and let stand until plump, 8 minutes; drain.
10
In a skillet, heat the remaining 1 tablespoon of oil.
11
Add the shallots and cook over moderate heat until softened, 6 minutes.
12
Add the apricots, olives and the reserved marinade and bring to a simmer.
13
Cook over moderately high heat until the marinade is thickened and glazes the apricots and olives, 2 minutes.
14
Stir in the cilantro.
15
Light a grill or preheat a grill pan.
16
Grill the chicken over moderately high heat, turning once, until charred in spots and the skin is crisp, 6 minutes.
17
Transfer to plates, top with the apricot-olive relish and serve.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup eucalyptus honey, 1/4 cup plus 1 tablespoon canola oil, 3 tablespoons fresh lemon juice, 2 teaspoons grated fresh ginger, and more.

Yes, Moroccan Chicken with Apricot-and-Olive Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!