Smokey Green Olive and Apricot Chicken
5 skinless, bone in chicken thighs
1 T. olive oil
1/4 C. chopped green olives
1/4 C. chopped dried apricots
1 small yellow onion, sliced thin
2 cloves of garlic, finely chopped
1 t. ground mustard
1 t. cumin
1 t. tumeric
1/2 t. cinnamon
1/2 t chili powder (chipotle chili is best)
1/2 C. - 1 C. chicken stock
salt & pepper to taste *
Heat wide bottom pot with lid, that will fit chicken in one layer, to medium, add oil.
Brown chicken on both sides.
Leave chicken in pot, add onion and garlic and let sautee for 5 minutes
Add all spices to chicken and then enough stock to deglaze the pan.
Finally, add olives and apricots, stir the chicken, getting the browned bits off the bottom of the pot. Add the rest of the stock, the dish should be saucy, and cover and simmer for at least 15 minutes. It can simmer, with additional stock, for another hour as the chicken thighs will just get more tender.
Remove and serve over rice, cous cous, or potatoes.
* the olives add a lot of salt to this dish so taste, before adding salt.
Pairs Well With
I'm a sucker for olives so when I saw a version of this recipe years ago, I tried it and loved it. This is a little tweaked to be a little more flavorful. Bonus is that this is made in one pot and can be made with anything from rice, to cous cous, to potatoes.