Ingredients
2tbspcooking oil
4chicken thighs
4chicken drumsticks
1¾tspsalt
½tspfresh ground black pepper
1onion
3garlic cloves
1¼canschicken broth,low sodium
¼tspallspice
¼tspred pepper flakes
cupdried apricots
¼cupdark raisins,or golden
¼cupfresh parsley,chopped
Preparation
In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 14 teaspoon each of the salt and pepper.
Cook the chicken for about 8 minutes in all, turning, until browned. 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, for about 3 minutes, until the onion starts to soften.
Add the broth, the remaining 1½ teaspoons salt and 14 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, for about 20 minutes, until just done.
Serve topped with the parsley, and enjoy!
