Roasted chicken, carrots, and dried fruit get cozy in a tangy sauce, which is piquant with green olives and preserved lemons.
What You Get
Dried Turkish apricots
Green garlic yogurt
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total Time: 45 minutes
Preheat the oven to 450°F. Slice the dried apricots in half. Slice half of the onion, reserving the rest for another use. Trim and cut the carrots in half lengthwise and then into 3- to 4-inch pieces. In a large bowl, combine the apricots, onion, and carrots.
Remove the chicken from the packaging and pat dry with paper towels. Add it to the bowl, along with the tagine seasoning. Add 3 tablespoons olive oil, season with salt and pepper, and stir to coat. Arrange evenly in a cast-iron skillet or ovenproof sauté pan, placing the chicken thighs skin-side up. Transfer the pan to the oven and roast until the chicken is golden and the juices run clear when pierced with a knife, 35 to 40 minutes.
Transfer the chicken thighs to plates and let rest for a few minutes. Add the barley to the pan with the apricots and vegetables and stir to warm through, 2 minutes. Pick a handful of parsley leaves, toss the stems, and roughly chop the leaves.
Scoop the grains and vegetables onto the plates with the chicken thighs. Dollop with the green garlic yogurt, sprinkle with the parsley leaves, and serve warm.