Morrocan Chicken And Fruit Stew Recipe

Name: Morrocan Chicken And Fruit Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken Stew with Apricots; 4 servings; prep time 10 minutes; Cook time 45 min; 8 chicken thighs, bone in and skin on; Salt and Freshly ground pepper; 2.5 cups of chicken broth; .75 cup dried apricots; .75 cups of dried pitted prunes; One 1 inch by 2 inch piece of orange peel; 2 tbs of vegetable oil; One large onion, finely copped (about 2 cups); 3 Garlic Cloves, finely chopped; Spices, to taste:; kosher salt, fresh ground pepper, Cinnamon, cloves, nutmeg, and allspice, cayenne pepper (or Aleppo pepper if you have it), and paprika; 2 tsp tomato paste; One 10 oz box of plain couscous

Servings: persons

Chicken Stew with Apricots
4 servings
prep time 10 minutes
Cook time 45 min
8 chicken thighs, bone in and skin on
Salt and Freshly ground pepper
2.5 cups of chicken broth
.75 cup dried apricots
.75 cups of dried pitted prunes
One 1 inch by 2 inch piece of orange peel
2 tbs of vegetable oil
One large onion, finely copped (about 2 cups)
3 Garlic Cloves, finely chopped
Spices, to taste:
kosher salt, fresh ground pepper, Cinnamon, cloves, nutmeg, and allspice, cayenne pepper (or Aleppo pepper if you have it), and paprika
2 tsp tomato paste
One 10 oz box of plain couscous

1
Preheat the oven to 350 Degrees. Season the chicken with salt and pepper. In a medium saucepan, bring the chicken broth to a boil with the apricots, prunes and orange peel. Add the Spices. Reduce the heat and simmer uncovered for 15 minutes.
2
Meanwhile, in a Dutch oven or a deep oven proof skillet, heat the oil over medium high heat and and brown the chicken in two Batches, skin side down. After about 5 minutes, turn the pieces over and brown the other side, about 2 minutes. Remove the chicken to a plate. Pour off all but 2 2 tbs of the fat, and add the onion and the garlic, and saute over medium heat slightly softened, about 2 minutes. Stir in the tomato paste, and cook for another 2 minutes. Stir in the fruit and broth mixture, scraping to loosen any brown bits that are stuck to the bottom and sides of the dutch oven. Season with salt to taste.
3
Transfer the thighs and their juices to the broth. Return to a simmer, then bake uncovered for 25 minutes. About 10 minutes before the chicken is ready.prepare the couscous according to package instructions. Spoon the stew over the couscous and serve.
4
**notes**
5
You can also try soaking all the dried fruit in brandy (or wine, or scotch, or whatever seems good to you) overnight with the spices.

1156

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 17 ingredients. The key ingredients include: Chicken Stew with Apricots, 4 servings, prep time 10 minutes, Cook time 45 min, and more.

Yes, Morrocan Chicken And Fruit Stew falls under the Soups & Stews 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!

Morrocan Chicken And Fruit Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions