Make Moroccan chicken with just 5 ingredients

Ras al-hanout is a staple spice blend in Moroccan cooking that includes aromatic spices like coriander, clove, cinnamon, ginger, cumin and paprika. The flavor combination is warm but not fiery, similar to garam masala (another tried and true, can’t-live-without-it spice blend in my pantry) without the curry notes. It’s available at international food stores, but I’ve also found it at some grocery stores. (Looking for other ways to experiment with ras al-hanout? Check out this recipe for a vegan Sweet Potato Tajine or a healthy Crispy Grain and Seed Salad from Olio.) Mixing it with apricot preserves creates a sweet, sticky glaze perfect for chicken. Shallots and kalamata olives add a mellow, briny balance to the sweet glaze. Serve this chicken alongside couscous tossed with slivered almonds, currants and chopped fresh parsley, cilantro or mint.

Moroccan Chicken
2 servings

1/3 cup apricot preserves
2 tsp. water
2 tsp. ras al-hanout, divided
1 Tbsp kosher salt
1 tsp. freshly ground black pepper
2 bone-in, skin-on chicken breasts
3 thinly sliced shallots
½ cup pitted kalamata olives, halved

• Preheat the oven to 375 degrees. Line a roasting pan with foil and coat with nonstick cooking spray.
• In a microwave-safe bowl, combine the apricot preserves and water and microwave 45 seconds. Add 1 teaspoon ras al-hanout and stir to combine. Set aside.
• In a separate bowl, mix together the salt, pepper and remaining 1 teaspoon ras al-hanout. Rub the mixture liberally on the chicken breasts, including under the skin.
• Place the chicken in the roasting pan and cover with the apricot preserves, then top with the shallots and olives. Bake 50 minutes, until a thermometer inserted into the thickest part of the breast reaches 155 degrees. Let rest 5 minutes before serving.