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Harissa Apricot Chicken Recipe • 5★ • 20 Min
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs, patted dry
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup chicken stock
- 2 tablespoons apricot preserves or jam
- ¼ cup high-quality harissa paste
- ¼ teaspoon ground cinnamon
- ⅓ cup olives, preferably Castelvetranos, smashed and pitted (or pitted ones torn in half)
- Crusty bread or cooked pearl couscous, for serving
- Lemon wedges, for serving
- 2 tablespoons fresh mint leaves, torn, for serving (optional)
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