Moroccan Chicken with Olives, Apricots and Lemons

Steps

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1. 1
   Combine the ras el hanout, cinnamon, sweet paprika, ground ginger, and black pepper in a small bowl to create the spice rub.
   ▶ ≈0:37
2. 2
   Season all sides of the chicken pieces generously with kosher salt, making sure to work the salt underneath the skin. Then liberally coat each piece with the spice rub mixture, getting the seasonings underneath the skin as well. Let rest for a few minutes at room temperature or refrigerate overnight if preparing ahead.
   ▶ ≈1:50
3. 3
   Heat a large pan over medium-high heat with a drizzle of extra virgin olive oil. Working in batches, place the seasoned chicken pieces skin-side down and sear until golden brown. Flip and brown the other side, being careful not to crowd the pan.
   ▶ ≈3:25
4. 4
   Return all chicken pieces to the pan. Reduce heat to medium-low. Add the chopped onion, minced garlic, and fresh cilantro. Cover and let the onions soften, about 3 to 5 minutes.
   ▶ ≈4:41
5. 5
   Once the onions have softened, add the fresh lemon slices (or preserved lemon pieces). The acidity from the lemon will balance the warm spices and sweetness to follow.
   ▶ ≈5:19
6. 6
   Add the raisins, dried apricots, and green olives. The dried fruits will impart subtle sweetness as they meld into the dish, while the olives add a briny element.
   ▶ ≈5:48
7. 7
   Mix the tomato paste with a little of the chicken broth to loosen it, then pour into the pan. Add the remaining chicken broth. Increase heat to medium-high and let the liquid come to a gentle boil for about 5 minutes.
   ▶ ≈6:41
8. 8
   Reduce heat to a simmer, cover, and let the chicken cook for 30 to 40 minutes until cooked through.
   ▶ ≈7:23
9. 9
   While the chicken simmers, toast the slivered almonds in a separate small pan with a tiny bit of olive oil over medium heat, stirring frequently until they turn golden brown. Be careful not to burn them; you can turn off the heat once they reach the desired color and let them finish toasting from the residual heat.
   ▶ ≈7:37
10. 10
    Once the chicken is cooked through, garnish with the toasted almonds. Serve over basmati rice or couscous, spooning the flavorful sauce over the grains. The lemon, including the rind, is now fully edible and part of the dish.
    ▶ ≈8:21