Melly'S Braised Holiday Chicken With Olives, Lemon And Apricots

• Chicken Marinade
• 8 bone-in, skinless chicken thighs
• 2 tablespoons garlic, crushed
• 2 tablespoons ras-el-hanout
• 2 tablespoons dried cilantro
• 1 zest of 1 lemon (save for juice)
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 2 teaspoons salt
• 3 tablespoons olive oil
• Chicken Braise
• 1/4 cup black olives, halved
• 1/4 cup green olives, pitted and halved
• 1 cup dried apricots, cut in half
• 2 preserved lemons, peels only, sliced thinly
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1 juice of 1 lemon
• 1/3 cup brown sugar

1. Combine all ingredients except chicken in a bowl. Combine thoroughly.
2. Put chicken to a zip top freezer bag. Pour marinade over chicken, close bag and turn until chicken is coated. Marinate for 3-4 hours or overnight.
3. Preheat oven to 350 degrees. Add marinated chicken to a deep, heavy coated cast iron pot or casserole.
4. Add olives, apricots and preserved lemon peel, scattering around the chicken.
5. Pour white wine, chicken broth, and lemon juice around the sides of the chicken. The liquid should come up about 1/3 of the way up the side of the chicken.
6. Sprinkle the brown sugar on top of the chicken.
7. Cover and bake for 1 to 1 1/2 hours or until internal chicken temperature reaches 165 degrees.
8. Serve with the sauce over polenta or rice.

chicken marinade, chicken, garlic, ras, cilantro, cumin, turmeric, salt, olive oil, chicken, black olives, green olives, dried apricots, preserved lemons, white wine, chicken broth, lemon, brown sugar

Taken from food52.com/recipes/51733-melly-s-braised-holiday-chicken-with-olives-lemon-and-apricots (may not work)