Moroccan Inspired Apricot-Braised Chicken1 tablespoon olive oil4 chicken thighs 1 large onion, halved lengthwise and cut into thick slices 1 tablespoon minced garlic 1/2 cup unsulfured apricots, halved 1/2 teaspoon ground ginger 1/2 teaspoon ground cumin 1/2 teaspoon ground allspice 1 cup beer (preferably lager) salt and pepper to taste Heat olive oil in a deep skillet over medium-high heat. Brown chicken thighs on both sides until golden, about 3 minutes per side. Set chicken aside, then stir in onion and garlic; cook for 1 to 2 minutes until the onion has softened. Stir in apricots and season with ginger, cumin, and allspice. Cook for 1 minute until spices are fragrant. Pour beer into pan, scraping the bottom of the pan to dissolve the browned bits. Add chicken. To Freeze: Freeze in freezer safe container To Reheat: Heat covered on stovetop on medium-low until chicken begins to fall away from the bone, about 30 mins. |