Servings: 4
INGREDIENTS
- 6-8 chicken pieces, thighs/drumsticks
- 8 dried apricots
Marinade:
- 2 tablespoons sweet paprika
- 1 teaspoon ground black pepper
- ⅓ teaspoon ras el hanout
- ½ teaspoon Philadelphia spice blend
- 1 teaspoon chili seasoning
- ½ teaspoon coarse salt
- 3 tablespoons apricot jam
- 2 tablespoons date syrup
- 3 tablespoons soy sauce
- 4 tablespoons olive oil
- ¾ cup water
- 1 onion, finely chopped and fried until golden
INSTRUCTIONS
- Preheat the oven to 390°F (200°C).
- Place the chicken in an oven proof pot, sprinkle with apricots. In a bowl, mix all the marinade ingredients together and pour over the chicken. Brush all sides of the chicken with the marinade or mix well to coat. Cover the pot and bake for an hour and a half.
- Open the pot and bake for another 10 minutes. For a deeper color, it is recommended to add another 5 minutes using the grill function.