Philomena's Golden Apricot Chicken

By Chef Ella Murphy

July 26, 2024

Serves

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

Chicken4 thighs, bone in, skin on

Olive Oil3 tbsp extra-virgin, divided

Ras El Hanout4 tbsp, divided

Shallots1 sliced

Garlic4 cloves, chopped

Chicken Bone Broth1 1/2 cups

Apricots6 halved

Green Olives1/4 cup pitted

Almonds1/4 cup sliced

Cilantro1/4 cup leaves

Steps

Place chicken thighs in a shallow dish. Drizzle with 1 Tbsp olive oil and rub ½ of the ras el hanout spice blend evenly over the thighs. Place in an airtight container and refrigerate for at least 8 hours, or overnight.
Preheat oven to 425°F. Place a cast-iron skillet over medium-high heat. Add remaining olive oil and the chicken thighs, skin-side down. Cook for 4-5 minutes or until the skin is golden brown. Turn the chicken over and cook another 2-3 minutes. Remove from the pan and set aside.
Add the shallot, garlic, and remaining 2 Tbsp ras el hanout to the pan. Sautée until translucent and fragrant, about 3-4 minutes. Add bone broth and stir to combine. Return the chicken thighs to the pan, skin-side up. Arrange the apricot halves, green olives, and almonds around the chicken.
Place the skillet in the oven and cook for 20 minutes. Garnish with cilantro leaves and an extra drizzle of olive oil. Serve immediately.