Moroccan One-Pan Chicken with Olives, Apricots & Turmeric Bone Broth
A one-pan dinner that tastes like you've been cooking for hours! Savour the spice hit from Moroccan flavours, alongside the anti-inflammatory benefits of our Organic Turmeric & Ginger Chicken Bone Broth. Perfect for a cosy weeknight dinner, or for feeding a crowd, and the leftovers are even better the next day.
Ingredients
SPICE RUB
- 1½ tbsp Ras El Hanout
- 1½ tsp cinnamon
- 1 tsp sweet paprika
- 1 tsp ground ginger
- ½–1 tsp black pepper
CHICKEN
- 1.6 kg chicken thighs (skin on)
- Flaky salt
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 28 g fresh coriander, chopped
- 1 lemon
- Jar pitted green olives
- ¼ cup raisins
- ¼ cup chopped dried apricots
- 3 tbsp tomato paste
- 355 ml chicken bone broth (1 1/2 tsp Organic Turmeric & Ginger Chicken Bone
Broth, 350ml water) - Toasted slivered almonds, optional
- Extra coriander, to serve
Method
- Pat the chicken dry, season with salt and rub generously with the spice mixture.
- Brown chicken skin-side down for about 5 minutes, then turn and brown another 3 minutes.
- Remove chicken from the pan.
- Lower heat and add onion, garlic and coriander. Cover and cook for 3 minutes.
- Put chicken and juices back in.
- Add lemon juice, olives, tomato paste, raisins and chopped dried apricots.
- Add in 1½ cups chicken bone broth into the pan.
- Bring to a simmer for 5 minutes, then cover and cook on medium-low for 30–45 minutes, until the chicken reaches at least 74°C internally.
- Finish with fresh coriander and toasted almonds.
- Serve with fluffy couscous and spoon the sauce over the top.
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