Categories: Poultry- Chicken

Ingredients

• 8 bone-in skin-on chicken breast halves or 1 (4 to 5 lb.) curt-up whole chicken
• 1 1/2 tsp. kosher salt
• 2 1/2 Tbsp. olive oil, divided
• 3 medium onions, thinly sliced
• 1 Tbsp. paprika
• 1 tsp. ground cinnamon
• 1 tsp. dried thyme
• 2 cups dried apricots, halved
• 2 cups lower-sodium chicken broth
• 1 cup orange juice
• 1 cup pitted green olives

Directions

1. Heat oven to 350 degrees. Sprinkle chicken with salt. Heat large skillet over medium-high heat until hot. Add 1 1/2 Tbsp. of the oil; heat until jot. Cook chicken in batches, skin-side down, 8 to 10 minutes or until browned, turning once. Place in 13 × 9 inch glass or ceramic baking dish; discard drippings from skillet.

2. Heat remaining 1 Tbsp. oil in same skillet over medium heat until hot. Cook onions 10 to 12 minutes or until softened and light golden brown, stirring occasionally. Stir in paprika, cinnamon and thyme until blended.

3. Stir in apricots, broth and orange juice; bring to a boil over high heat. Decrease heat to medium, simmer 3 minutes. Pour over chicken, sprinkle with olives.

4. Bake, covered, 40 minutes. Uncover; bake an additional 15 to 20 minutes or until chicken is no longer pink in center.

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