Recipes | Apple Cider Braised Chicken Thighs
Apple Cider Braised Chicken Thighs
Inspired by North African tagine dishes, this apple-forward skillet meal features juicy marinated chicken thighs braised in apple cider alongside olives, chickpeas, and of course, Ontario-grown Red Prince apple slices. This low-and-slow stunner is served over fluffy couscous and garnished with chopped almonds and fresh parsley.
Ingredients
Servings
- 8-10 Bone-In Chicken Thighs
- 1 Preserved Lemon
- 3 Cloves Garlic, Peeled and Thinly Sliced
- 1/3 Cup Flat-Leaf Parsley, Coarsely Chopped
- 6 Tbsp. Olive Oil, Divided
- 2 Tsp. Salt
- 2 Tsp. Sweet Paprika
- 1 Tsp. Ground Cumin
- 1/2 Tsp. Ground Ginger
- 1/2 Tsp. Ground Turmeric
- 1 Medium Ontario Onion, Cut Into Wedges
- 1 1/2 Tsp. Harissa
- 1 Cup Ontario Apple Cider
- 1 1/4 Cup Chicken Stock
- 1/3 Cup Green Olives, Pitted
- 1 Can Chickpeas, Drained
- 2 Ontario Red Prince Apples, Sliced
- 4 Cups Cooked Couscous
- 1/4 Cup Roasted Almonds, Coarsely Chopped
- For Sprinkling Additional Parsley
Instructions
Step 1
Pat the chicken dry with a paper towel and place the pieces in a large bowl. Set aside. Remove the innards of one preserved lemon and add them to the chicken. Reserve the peel.Step 2
Add half of the olive oil, garlic, parsley, and spices to the chicken and toss to coat. Cover and let marinate overnight.Step 3
The next day, heat the remaining olive oil in a large cast-iron skillet until shimmering. Add the chicken thighs and sear on both sides. Remove the chicken and set it aside.Step 4
Add the onions to the skillet and sauteé until just translucent. Finely chop the reserved preserved lemon peel and add it to the skillet along with the harissa. Sauté for about a minute more.Step 5
Pour in the apple cider and chicken stock, and bring the mixture to a boil. Reduce to a simmer and cover. Let the thighs cook for 1 hour.Step 6
When the hour is up, add the olives, chickpeas, and apple slices to the skillet. Let cook, covered, for 20 minutes more.Step 7
Spoon the couscous into bowls and top with a couple of chicken thighs. Spoon the chickpeas, olives, apples, and sauce over top. Garnish with almonds and parsley and serve immediately.
