Moroccan Chicken with Apricot and Green Olives

From: Executive chef/owner Chris Bybee, Sublime Catering, Longmont, CO. Yield: 8 servings.

½ cup olive oil

8 chicken thighs, bone-in, skin on

2 cups Indian Harvest Mountain Red Blend (5-grain melange of heirloom rices)

4 cups chicken stock

2 medium yellow onions, diced

2 bay leaves

½ lb. dried apricots, cut in half

4 garlic cloves, minced

1 cup Spanish Queen or Manzanilla olives, drained and pitted

1 Tbsp. cinnamon

1 cup honey

½ cup sesame seeds

½ cup sliced almonds

¼ cup fresh parsley, rough chopped

20-25 leaves fresh mint, rough chopped (about 4 sprigs)

to taste, salt and pepper

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 large saucepan and olive oil for later use.

In separate pot add Indian Harvest Mountail Red Blend to boiling chicken stock and simemr, covered, for 15 minutes. Remove from heat and reserve. In reserved saucepan with olive oil, saute 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. Add salt and pepper to taste.

Serve family style over Indian Harvest Mountain Red Blend.