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Chapter:Chicken Recipes: Baked and Slow Cooker/Crock Pot
Section:Baked: Lemon Based
Recipe:North African Roast Chicken Thighs with Raisins, Almonds, and Apricots
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North African Roast Chicken Thighs with Raisins, Almonds, and Apricots
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In this dish we see a commonly used technique for cooking with spices,
which is to add them at the saute stage and sweat them to bring out their
flavors. Serves 4 to 6 as entree

12 skinless chicken thighs (bones in)
Salt and freshly cracked black pepper to taste
2 tablespoons virgin olive oil
1 yellow onion, thinly sliced
1 tablespoon minced garlic
2 small to medium-sized sweet potatoes, peeled and cut into bite-size chunks
1 tablespoon minced ginger
1 tablespoon ground cumin
1 tablespoon ground cinnamon
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon paprika
2 teaspoons salt
4 cups chicken stock
2 tablespoons lemon juice (about 1/2 lemon)
1/4 cup raisins
1/4 cup dried apricots, chopped
1/4 cup blanched almonds, roughly chopped
1 tablespoon minced fresh red or green chile pepper of your choice

Heat the oven to 350F. Sprinkle the chicken thighs with salt and pepper.
In a large saute pan, heat the olive oil over medium heat until hot but not
smoking; add the chicken thighs and cook, moving around every couple of
minutes, until well browned on all sides, 5 to 7 minutes. Remove and set
aside.

Add the onion slices to the saute pan and saute over medium heat, stirring
frequently, until they begin to brown, 5 to 7 minutes. Add the garlic and
cook, stirring frequently, 1 additional minute. Add the sweet potatoes,
ginger, spices, and salt and cook, still stirring frequently, for 1 more
minute. Add the stock, reserved chicken thighs, and all the remaining
ingredients and bring to a boil.

Cover the saute pan, put it in the preheated oven, and cook until the
chicken thighs are tender and cooked through, 20 to 25 minutes. Season with
salt and pepper and serve.

From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby
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