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Spiced Chicken Legs with Apricots and Raisins

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  35 Minutes
  Serves 4
Fruity and peppery, this exotic dish will perk up your midweek menu. Yet it's no more trouble than the simplest chicken recipe in your repertoire.
2 tablespoons cooking oil
4 chicken thighs
4 chicken drumsticks
1 3/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 onion, chopped
3 cloves garlic, chopped
1 1/4 cups canned low-sodium chicken broth or homemade stock
1/4 teaspoon allspice
1/4 teaspoon red pepper flakes
2/3 cup dried apricots, quartered
1/4 cup dark or golden raisins
1/4 cup chopped fresh parsley
Spiced Chicken Legs with Apricots and Raisins Recipe at
In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 1/4 teaspoon each of the salt and pepper. Cook the chicken until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pan.

Reduce the heat to moderately low. Add the onion and garlic to the pan; cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the broth, the remaining 1 1/2 teaspoons salt and 1/4 teaspoon black pepper, the allspice, and the red-pepper flakes. Add the chicken, apricots, and raisins. Bring to a simmer, reduce the heat, and simmer the chicken, partially covered, until just done, about 20 minutes. Serve topped with the parsley.

Menu Suggestion

Couscous is a natural with this Moroccan-inspired dish.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 345
Fat. Total: 12g
Fiber: 3g
Carbohydrates, Total: 29g
Sodium: 1190mg
% Cal. from Fat: 31%
Cholesterol: 105mg
Protein: 30g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Marianne Reviewed: 11/14/2012
Flavorful chicken legs
Very tasty and even perfect for company. One suggestion: if you use dried Blendheim Apricots scale back to 1/3 cup. Mine were a bit overpowering.
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