2 c. Mountain Red Blend
2 ½ c. water or stock
½ c. olive oil
3 lbs. boneless, skinless chicken thighs, cut into quarters
2 ½ c. chicken stock
2 medium yellow onions, diced
4 cloves garlic, minced
½ lb. dried apricots, cut in half
1 c. Spanish queen or manzanilla olives, drained and pitted
1 c. honey
½ c. sesame seeds
½ c. sliced almonds
1 T. cinnamon
4 sprigs fresh mint, rough chopped (20-25 leaves)
2 bay leaves
Salt and pepper, to taste
In large saucepan, heat olive oil. Add chicken thighs and fry until light golden. Transfer chicken to oven-safe pan, cover and bake at 350°F until cooked through. Reserve the large saucepan and olive oil for later use.
In separate pot, add Mountain Red Blend™ to boiling water or stock and simmer, covered, for 15 minutes. Remove from heat and reserve.
In reserved saucepan with olive oil, sauté onion with bay leaves until onion is soft, about 6 minutes.
Add apricots, garlic, olives, cinnamon and honey. Add cooked chicken to pan and lightly simmer for about 15 minutes.
Remove from heat and discard bay leaves. Blend in sesame seeds, almonds, parsley and mint. Salt and pepper to taste.
Serve family style over Mountain Red Blend.
Recipe by: Chef Chris Bybee, Sublime Catering