Moroccan Glazed Chicken Leg

Method

1. The day before, thaw the chicken quarters under refrigeration at <40'F/4'C until ready to continue.
2. Preheat convection oven to 325'F/165'C.
3. Season both sides of the chicken quarters with salt and pepper. Heat the oil in a saute pan over medium-high heat. Add the chicken and brown, about 4 minutes. Flip and brown the other side, another 4 minutes. Remove the chicken from the pan and transfer to a 2" deep insert pan(s).
4. Cut apricots in half and set aside. Add the apple juice and deglaze the pan, scraping up and browned bits stuck to the pan. Bring to a simmer and add the chicken broth, balsamic vinegar, apricot jam and dried apricots. Simmer for about 5 minutes and remove from heat.
5. Pour prepared moroccan glaze over browned chicken leg quarters. Cover with lid or foil and place in the oven. Roast with lid on for ~30-40 minutes. Cook until the chicken is no longer pink at the bone and juices run clear. Ensure the internal temperature reaches 165'F/74'C for a minimum of 15 seconds.
6. If the sauce is not thick enough, transfer the sauce from the insert pan(s) to a stockpot and increase the heat to medium-high; reduce the sauce until slightly thickened about 8-10 minutes. Drizzle sauce over chicken and serve with couscous or rice.