from Club W recipe pairing card
serves 3-4
1 tsp ground ginger
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp black pepper
1 tsp salt
3 Tbsp plus 1/4 cup olive oil
6 chicken thighs
1/4 tsp chili powder
1 medium red onion, sliced 1/4-inch thick
4 garlic cloves, minced
1/4 cup honey
1 cinnamon stick
1/3 cup whole blanched almonds
1/2 cup dried apricots
1/4 cup pitted turkish olives
1/2 cup capers with a bit of juice
1/4 cup roughly chopped parsley
4 cups cooked couscous
Stir together spices, salt, and 3 tablespoons oil in a large bowl. Add chicken and turn to coat well.
Heat 1/4 cup of oil in base of tagging (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of the chicken, skin sides down, turning over once, 8-12 minutes. Transfer to a plate. Brown remaining chicken.
Add the onion to tagging and cook, uncovered, stirring frequently until soft, about 8 minutes. Add the garlic and cook, stirring occasionally, about 3 minutes. Add 1/2 cup water, chicken, and any juices accumulated on the plate. Reduce the heat and simmer, cover, and cook for 30 minutes.
While the chicken cooks, bring the honey, 1 cup water, cinnamon stick, almonds, and apricots to a boil in medium saucepan, then reduce heat and simmer, uncovered, until apricots are very tender, about 45 minutes (add more water every 15 minutes or so, there should always be water in the pan.) Once the apricots are for tender, simmer the liquid until it is reduced to a glaze, about 5 minutes.
Ten minutes before chicken is done, add apricot mixture, olives, capers, and parsley to tagging. Discard cinnamon stick, then serve with plenty of bread or couscous.
my notes: sub rice or quinoa for couscous