Moroccan Chicken with Apricot-and-Olive Relish
Recipe from Food & Wine

This grilled chicken dish transforms the sweet-savory elements of a Moroccan tagine -- apricots, olives, couscous -- into a light, summery meal. The marinade and relish are both flavored with eucalyptus honey, which has a deep, herbal flavor that's delicious with the smoky chicken. Plus, the honey caramelizes on the grill, which makes the chicken extra-crispy.


Moroccan Chicken with Apricot-and-Olive Relish
Quentin Bacon

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Servings: 4
Prep Time: 2 hrs 45 mins
Total Time: 3 hrs 15 mins
Related Categories: African Cuisine, Chicken Thighs, Grilling, Grilling Chicken, Moroccan Cuisine, North African Cuisine, Seasonal, Summer, Summer Dinners
 
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Ingredients
  • 1/4  cup
    eucalyptus honey
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  • 1/4  cup
    plus 1 tablespoon canola oil
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  • 3  tablespoons
    fresh lemon juice
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  • 2  teaspoons
    grated fresh ginger
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  • 1 
    garlic clove, minced
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  • 1  teaspoon
    ground cumin
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  • 1/2  teaspoon
    ground coriander
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  • 1/2  teaspoon
    cinnamon
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  • 1/2  teaspoon
    sweet pimenton de la Vera, smoked Spanish paprika
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  • 1/8  teaspoon
    cayenne pepper
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  • 1  teaspoon
    kosher salt
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  • 1/4  teaspoon
    freshly ground pepper
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  • 8 
    chicken thighs on the bone, with skin (2 3/4 pounds)
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  •  
    Boiling water
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  • 1  cup
    dried apricots
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  • 2 
    medium shallots, thinly sliced
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  • 20 
    green olives, such as Cerignola or Picholine, pitted
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  • 2  tablespoons
    chopped cilantro
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Directions
1.
In a bowl, whisk the honey with 1/4 cup of the canola oil and the lemon juice, grated ginger, garlic, cumin, coriander, cinnamon, pimenton, cayenne, salt, and pepper. Arrange the chicken in a glass baking dish. Pour the marinade on top and turn to coat. Refrigerate for 2 hours, turning once.
2.
Preheat the oven to 400 degrees. Drain the chicken and transfer to a rimmed baking sheet; reserve the marinade. Cover with foil and bake for about 35 minutes, until cooked through. Remove the foil and discard any juices from the baking sheet.
3.
Meanwhile, in a small bowl, pour boiling water over the apricots to cover and let stand until plump, 8 minutes; drain.
4.
In a skillet, heat the remaining 1 tablespoon of oil. Add the shallots and cook over moderate heat until softened, 6 minutes. Add the apricots, olives, and the reserved marinade and bring to a simmer. Cook over moderately high heat until the marinade is thickened and glazes the apricots and olives, 2 minutes. Stir in the cilantro.
5.
Light a grill or preheat a grill pan. Grill the chicken over moderately high heat, turning once, until charred in spots and the skin is crisp, 6 minutes. Transfer to plates, top with the apricot-olive relish and serve.

SERVE WITH
Couscous.
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