Moroccan Chicken with Apricot and Green Olives

Moroccan Chicken with Apricot and Green Olives

From: Executive chef/owner Chris Bybee, Sublime Catering, Longmont, CO. Yield: 8 servings.

½ cup olive oil

8 chicken thighs, bone-in, skin on

2 cups Indian Harvest Mountain Red Blend (5-grain melange of heirloom rices)

4 cups chicken stock

2 medium yellow onions, diced

2 bay leaves

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