For Spice Rub
- - 1 ½ tbsp all-natural Ras El Hanout
- - 1 ½ tsp ground cinnamon
- - 1 tsp sweet Paprika
- - 1 tsp Garlic, Minced
- - 1 tsp ground ginger
- - ½ to 1 teaspoon black pepper
- - 3 lb. whole chicken cut into bone-in pieces
- - Kosher salt
- - Greek extra virgin olive oil
- - 1 medium yellow onion, chopped
- - 4 garlic cloves, peeled and minced
- - 1 oz chopped fresh cilantro
- - 1 lemon, thinly sliced
- - ¾ cup pitted green olives
- - ¼ cup raisins (any kind)
- - ¼ cup chopped dry apricots
- - 3 tbsp/49.14 g tomato paste
- - 1 ½ cup low-sodium chicken broth
- - Toasted almonds, to your liking, optional
In a small bowl, combine Ras El hanout and the remaining spices to make the rub.
Pat chicken pieces dry and season lightly with kosher salt on both sides. Now, rub the chicken all over with the spice rub (if you kept the skins, make sure to apply the spice rub underneath the skins for the best flavor.) Set aside at room temperature for 40 to 45 minutes or so (or, if you have the time, cover and refrigerate for 2 hours or overnight. If you do this, take the chicken out of the fridge and let it rest at room temperature for a few minutes before cooking.)
In a 12" deep ceramic pan or braiser, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chicken (skin side down, if you kept skin) and brown for 5 minutes. Turnover and brown on the other side for another 3 minutes or so.
Lower heat to medium-low and add onions, garlic, and cilantro. Cover and cook for 3 minutes, then add lemon slices, olives, raisins, and dried apricots.
In a small bowl, mix the tomato paste and chicken broth. Pour the mixture on top of the chicken as it cooks.
Bring to a simmer for 5 minutes, then, keeping the heat on medium-low, cover and cook for 30-45 minutes until chicken is tender and cooked through registering an internal temperature of 165 degrees F or higher.
Garnish with more fresh cilantro and toasted almonds.