Mediterranean Sweet and Sour Chicken

• smoked paprika↗3 teaspoons
• lemon pepper1 teaspoon
• garlic powder↗3 teaspoons
• onion powder↗3 teaspoons
• cumin↗1 teaspoon
• turmeric↗1 teaspoon
• salt↗1 teaspoon
• boneless skinless chicken thighs↗2 lbs
• extra virgin olive oil, divided↗4 tablespoons
• rice vinegar↗3 tablespoons
• extra virgin olive oil↗3 tablespoons
• diced onions2 1⁄2 cups
• garlic cloves, crushed↗3
• Agave↗2 tablespoons
• balsamic vinegar↗4 tablespoons
• pitted prunes, chopped↗15
• cup raisins↗1⁄2
• cups orange juice↗2
• cup apricot all-fruit jam, plus↗1⁄4
• tablespoons apricot all-fruit jam↗2
• cup hot water, plus1⁄4
• tablespoons hot water2
• cups vegetable broth↗4
• tablespoons fresh lemon juice↗3
• teaspoon salt↗1

Step-by-step instructions

1. 1

   1. Combine all the spices in a small bowl.

2. 2

   2. In a large bowl, coat chicken thighs with 2 tablespoons of olive oil and rice vinegar. Add spice mix and using your hands, rub it on the chicken until it’s all well coated.

3. 3

   3. In a large skillet, heat 2 tablespoons of olive oil. Add chicken and cook at medium-high heat, 3-4 minutes per side. Set aside.

4. 4

   4. In a large soup pot, heat 3 tablespoons of olive oil. Add diced onions and crushed garlic. Cook over medium heat for about 4 minutes. Add agave nectar and balsamic vinegar and cook for an additional 4 minutes.

5. 5

   5. Add prunes, raisins and orange juice.

6. 6

   6. In a small bowl, combine apricot jam and hot water and stir until the jam has dissolved. Add to the soup pot.

7. 7

   7. Add vegetable broth, lemon juice and salt. Cook at medium-high heat for 5-7 minutes.

8. 8

   8. Add chicken, reduce heat and simmer for 25-30 minutes.