This is a good everyday sort of a meal. You can leave out the red pepper flakes if the folks in your house don't like the spice. Instead of adding the parsley at the end, I cooked couscous in chicken broth and added the parsley to it after it had cooked, then served the chicken and fruit over the top. Good with broccoli.
Spiced Chicken Legs with Apricots and Raisins
- 2 tablespoons cooking oil
- 4 chicken thighs
- 4 chicken drumsticks
- 1 3/4 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 1/4 cups canned low-sodium chicken broth or homemade stock
- 1/4 teaspoon allspice
- 1/4 teaspoon red-pepper flakes
- 2/3 cup dried apricots, quartered
- 1/4 cup dark or golden raisins
- 1/4 cup chopped fresh parsley
- 1. In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 14 teaspoon each of the salt and pepper. Cook the chicken until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pan.
- 2. Reduce the heat to moderately low. Add the onion and garlic to the pan; cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the broth, the remaining 1 1/2 teaspoons salt and 14 teaspoon black pepper, the allspice, and the red-pepper flakes. Add the chicken, apricots, and raisins. Bring to a simmer, reduce the heat, and simmer the chicken, partially covered, until just done, about 20 minutes. Serve topped with the parsley.
- Menu Suggestion: Couscous is a natural with this Moroccan-inspired dish.
- Wine Recommendation: The sweetness here will be nicely mirrored by an off-dry, aromatic white wine, such as a chenin blanc, riesling, or gewürztraminer from California.
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