Moroccan Chicken with Apricots
Experience the rich and aromatic flavors of North Africa with this Moroccan Chicken with Apricots recipe. Tender, golden-browned chicken thighs are simmered in a fragrant spiced broth with cinnamon, cumin, ginger, and turmeric, creating a savory yet subtly sweet sauce enhanced by dried apricots and a touch of honey. This one-pot dish achieves a perfect balance of warmth and sweetness, with the apricots lending a luscious, fruity texture, while optional garnishes like fresh cilantro and slivered almonds add a pop of freshness and crunch. Ready in under an hour, this comforting entrée is best served over fluffy couscous or rice to soak up the luxurious, spice-infused sauce. Perfect for weeknight dinners or elegant gatherings, this Moroccan-inspired chicken recipe is a surefire way to elevate your meal rotation.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 0.5 teaspoon turmeric powder
- 2 cups chicken broth
- 1 cup dried apricots, halved
- 2 tablespoons honey
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons slivered almonds (optional for topping)
- 4 cups cooked couscous or rice (for serving)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Brown the chicken thighs on both sides for about 3-4 minutes per side, until golden brown. Remove from the skillet and set aside.
In the same skillet, add the diced onion and sauté for 4-5 minutes until softened.
Add the minced garlic, ground cinnamon, cumin, ginger, paprika, and turmeric. Stir for 1-2 minutes until fragrant.
Pour the chicken broth into the skillet and stir to combine the spices with the liquid.
Add the dried apricots and honey to the broth mixture, then return the chicken thighs to the skillet, ensuring they are mostly submerged in the liquid.
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and cook for 30 minutes. Baste the chicken with the sauce occasionally to enhance flavor.
After 30 minutes, uncover the skillet and let the sauce reduce for an additional 5-10 minutes until it thickens slightly.
Garnish with chopped cilantro and slivered almonds, if using.
Serve the Moroccan chicken with apricots over warm couscous or rice, spooning the sauce and apricots over the top.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 892 mg | 39% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 31.1 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
