Golden Chicken with Apricots & Green Olives

INGREDIENTS 

4 thighs, bone in, skin on chicken thighs 

3 tbsp extra-virgin EVOO

4 tbsp, divided Ras El Hanout spice mix

1 sliced shallot

4 cloves garlic, chopped

1 1/2 cups chicken Bone Broth

6 halved apricots

1/4 cup green olives, pitted

1/4 cup sliced almonds

1/4 cup cilantro

DIRECTIONS

STEP 1

Place chicken thighs in a shallow dish and drizzle with 1 Tbsp EVOO and rub ½ of the ras el hanout spice blend over the thighs. Place in an airtight container and refrigerate for at least 8 hours.

STEP 2

Preheat oven to 425°F. Place a cast-iron skillet over medium-high heat. Add remaining olive oil and chicken thighs skin-side down in the skillet. 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.

STEP 3

Add shallot, garlic, and the 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.

STEP 4

Place the skillet in the oven and cook for 20 minutes. Garnish with cilantro leaves and an extra drizzle of olive oil.- ENJOY!