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 ...

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