Heat olive oil in a deep skillet over medium-high heat. Brown chicken thighs on both sides until golden, about 3 minutes per side. Set chicken aside, then stir in onion and garlic; cook for 1 to 2 minutes until the onion has softened. Stir in apricots and season with ginger, cumin, and allspice. Cook for 1 minute until spices are fragrant.
Pour beer into pan, scraping the bottom of the pan to dissolve the browned bits. Add chicken.
To Freeze: Freeze in freezer safe container
To Reheat: Heat covered on stovetop on medium-low until chicken begins to fall away from the bone, about 30 mins.
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Mon, 11 June 2007 18:09
Moroccan Inspired Apricot-Braised Chicken
Re: Moroccan Inspired Apricot-Braised Chicken