Food & Wine JANUARY 1997
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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