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This skillet braise was inspired by a recipe from “A Flash in the Pan” by John Whaite. Ras el hanout is a Moroccan spice blend that includes cinnamon, cumin, turmeric, ginger, black pepper and allspice, to name just a few of the ingredients. Look for ras el hanout in well-stocked supermarkets, spice shops or Middle Eastern grocers, but if you cannot find it, substitute an equal amount of garam masala. The flavor profile of the dish will become more Indian than Moroccan but still will be delicious. Serve with couscous or rice.
Servings
Don’t worry if the chicken isn’t cooked through after browning. It will finish cooking after the thighs are returned to the pan with the apricots and chickpeas. Don’t allow the garlic and ras el hanout to brown; their flavors will turn acrid. Cook, stirring constantly, only until fragrant, then pour in the sherry.
30 minutes active
teaspoons ras el hanout (see note), divided
Kosher salt and ground black pepper
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