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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.