Preparation Time: 20 minutes
Cook Time: 50 minutes
Cut: Bone-in chicken
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) butter
1 onion, finely chopped
1 Tbsp (15 ml) fresh rosemary, finely chopped
1 Tbsp (15 ml) fresh ginger, peeled and finely chopped
2 fresh red chilies, seeded and finely chopped (optional)
2 cloves garlic, minced
4 cinnamon sticks
8 chicken thighs, skin-on, bone-in
1 cup (250 ml) dried apricots
1 can (796 ml) chopped tomatoes
2 Tbsp (30 ml) liquid honey
1/2 tsp (2.5 ml) salt
1/2 tsp (2.5 ml) pepper
1 Tbsp (15 ml) fresh basil (optional)
Heat oven to 375F.
Heat a Dutch oven or large cast-iron pan with a lid, to medium-high heat. Add oil and butter, stirring until butter melts.
Add chicken thighs, sprinkle with salt and pepper and brown on both sides (about 5 minutes per side). Remove chicken.
Add onion, rosemary, ginger, and chilies. Cook until onions begin to soften. Stir in the garlic.
Drizzle in honey and stir in tomatoes.
Add chicken back into pan and place apricots and cinnamon sticks between chicken pieces.
Bring to a boil, cover and transfer to oven. Bake for 40 minutes, until internal temperature of chicken reaches 165F (74C). Remove from oven and let stand for 10 minutes.
Remove cinnamon sticks. Sprinkle fresh basil over chicken, if desired. Serve with couscous or rice.