Moroccan Chicken with Apricots Recipe

Name: Moroccan Chicken with Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Ground Cinnamon; 1- 1/2 teaspoon Ground Ginger; 1/2 teaspoons Ground Cardamom; 1 teaspoon Turmeric; 1/2 teaspoons Black Pepper; 1- 1/4 teaspoon Salt; 3 pounds Chicken, Skin-on, Bone-in, Cut Into Six Pieces; 2 Tablespoons Olive Oil; 1 whole Onion, Halved And Sliced 1/4 Inch Thick; 4 cloves Garlic, Minced; 5 sprigs Fresh Cilantro, Chopped; 5 sprigs Flat-leaf Parsley, Chopped; 1- 1/2 cup Water; 2 Tablespoons Mild Honey; 1 whole Cinnamon Stick; 1/2 cups Dried Apricots, Chopped; Steamed Couscous, Quinoa, Or Rice

Servings: persons

1 teaspoon Ground Cinnamon
1- 1/2 teaspoon Ground Ginger
1/2 teaspoons Ground Cardamom
1 teaspoon Turmeric
1/2 teaspoons Black Pepper
1- 1/4 teaspoon Salt
3 pounds Chicken, Skin-on, Bone-in, Cut Into Six Pieces
2 Tablespoons Olive Oil
1 whole Onion, Halved And Sliced 1/4 Inch Thick
4 cloves Garlic, Minced
5 sprigs Fresh Cilantro, Chopped
5 sprigs Flat-leaf Parsley, Chopped
1- 1/2 cup Water
2 Tablespoons Mild Honey
1 whole Cinnamon Stick
1/2 cups Dried Apricots, Chopped
Steamed Couscous, Quinoa, Or Rice

1
In a small bowl stir together ground cinnamon, ginger, cardamom, turmeric, pepper, 1 teaspoon salt.
2
Coat the chicken skin with spice mixture until well coated.
3
(Note: turmeric will color your fingers yellow, so you may want to consider tongs or gloves).
4
Heat 2 tablespoons oil in a large, heavy-bottomed pot, over moderate heat until hot but not smoking.
5
Brown half of chicken, skin sides down, about 8 minutes.
6
Flip, cook about 3 minutes more, then transfer to a plate.
7
Brown remaining chicken in the same manner and remove it from the pot when done.
8
Into the same pot add onion and remaining 1/4 teaspoon salt and cook uncovered, stirring frequently, until soft, about 8 minutes.
9
Add garlic and cook, stirring occasionally, 3 minutes.
10
Add cilantro and parsley to the pot, reserving a handful for serving.
11
Then add water, honey, cinnamon, apricots, chicken, and any chicken juices accumulated on plate.
12
Reduce heat slightly and simmer, covered, 30 minutes.
13
Serve stew over cooked quinoa, rice or your favorite starch.
14
Adapted from Not Derby Pie (originally from Gourmet).

758

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon Ground Cinnamon, 1- 1/2 teaspoon Ground Ginger, 1/2 teaspoons Ground Cardamom, 1 teaspoon Turmeric, and more.

Yes, Moroccan Chicken with Apricots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Chicken with Apricots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions