Spiced Apricot Chicken

Ingredients

• A tablespoon or two of coconut oil
• 6-8 bone-in chicken thighs, skin removed
• Salt and pepper
• 1 medium shallot, diced
• 2 cloves garlic, finely diced
• 1 teaspoon grated fresh ginger
• � teaspoon ground cinnamon
• � teaspoon ground cumin
• � teaspoon ground turmeric
• 1 star anise
• 2 sprigs fresh thyme
• 1 cup dried apricots (or a mixture of dried apricots, golden raisins or dried cherries)
• 1 cup white wine
• Fresh cilantro for garnish (if you don�t like cilantro substitute with fresh Italian parsley
• Serve with Coconut Rice (recipe follows)
• Coconut Rice
• Serves about 3
• Recipe can be easily doubled

Ingredients

• 1 cup coconut milk
• � cup water
• � cup basmati rice
• � t salt

Directions

1. Season the chicken thighs with salt and pepper.
2. In a Dutch oven or large pot, heat over medium high heat, adding a tablespoon of coconut oil. When the oil is hot, brown the chicken thighs. You want to see a nice deep brown color on the thighs.
3. Once all the chicken thighs are browned (you may need to do this in batches) transfer to a plate and hold.
4. Turn the heat down to medium and add additional coconut oil to the Dutch oven or large pot if needed. Stir in the shallots and let them wilt a bit. Next stir in the garlic, ginger, cinnamon, cumin, turmeric, star anise, fresh thyme and dried apricots. Give it a quick stir and then add the white wine.
5. Add the chicken thighs back into the Dutch oven or large pot and turn the chicken to coat with the sauce.
6. Bring the liquid to a simmer and then turn the heat to low. Cover and let the chicken slow cook for about 30 minutes or until the internal temperature of the chicken thighs reach 165F.
7. While the chicken is cooking, prepare the Coconut Rice.
8. Once the chicken is done take it off the heat and let the chicken rest in the sauce for about 5 minutes.
9. Place the coconut rice on a platter and then layer the chicken thighs on the rice. Ladle the sauce with the dried fruit over the chicken and garnish with fresh chopped cilantro.

Directions

1. Combine coconut milk, rice, water, sugar and salt in a saucepan. Bring to a boil over high heat, stir once, then cover and cook for 15-18 minutes, or until the rice is tender. Fluff with a fork, cover, and keep warm.