Moroccan Chicken with Apricots Recipe

Name: Moroccan Chicken with Apricots Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 tablespoon all purpose flour; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1 1/2 pounds boneless skinless chicken thighs; 1 tbsp vegetable oil; 1 medium yellow onion; 1 clove garlic; 1 tablespoon seeded and minced jalapeno; 2 teaspoons Moroccan spice; 1 cup low sodium chicken broth; 1/2 cup halved dried dates; 1/2 cup chopped dried apricots; 14 ounces can chickpeas; 1 tsp red wine vinegar; 2 tablespoons sliced almonds; Couscous for serving

User Reviews

4.6

39 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4
Calories
476 kcal
Course
Main Course
Cuisine
Moroccan

Moroccan Chicken with Apricots Recipe

Farrah Baldwin

Report

Busy nights call for this Moroccan Chicken with Apricots—bold, bright, and unbelievably quick at just 30 minutes from start to finish.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 tablespoon all purpose flour
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 pounds boneless skinless chicken thighs
1 tbsp vegetable oil
1 medium yellow onion thinly sliced
1 clove garlic minced
1 tablespoon seeded and minced jalapeno
2 teaspoons Moroccan spice
1 cup low sodium chicken broth
1/2 cup halved dried dates
1/2 cup chopped dried apricots Turkish variety if you can find them
14 ounces can chickpeas drained and rinsed
1 tsp red wine vinegar
2 tablespoons sliced almonds
Couscous for serving optional

Add to Shopping List

Instructions

Combine the flour, salt, and pepper in a shallow bowl. Pat the chicken pieces dry and add them to the flour mixture, tossing to coat both sides.
Heat the oil over medium-high heat in a large skillet. Once hot, add the chicken thighs and cook for 3-4 minutes per side, until browned. Remove the chicken and set aside.
Add the sliced onion to the pan and cook for 5-7 minutes until softened and browned. Stir in the Moroccan spice mixture, garlic, and jalapeño. Cook for 30 seconds, then add the broth, dates, and apricots.
Return the chicken to the pan. Cover, turn the heat down to low, and simmer for 10 minutes, or until the chicken is cooked through.
Stir in the chickpeas and vinegar. Taste and add salt as needed. Garnish with sliced almonds and serve with couscous (optional).

Equipments used:

Notes

To store your Moroccan Chicken Skillet, let it cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. Freeze it in a freezer-safe container for up to 3 months.
To reheat, thaw it in the fridge overnight if frozen, then warm it on the stovetop over medium heat or in the microwave until heated through. Add a splash of broth if needed to maintain moisture.

Nutrition Information

Show Details

Serving 1serving Calories 476kcal (24%) Carbohydrates 45g (15%) Protein 42g (84%) Fat 16g (25%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Monounsaturated Fat 5g Trans Fat 0.1g Cholesterol 162mg (54%) Sodium 594mg (25%) Potassium 1043mg (30%) Fiber 9g (36%) Sugar 22g (44%) Vitamin A 727IU (15%) Vitamin C 7mg (8%) Calcium 130mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 476 kcal

% Daily Value*

Serving	1serving
Calories	476kcal	24%
Carbohydrates	45g	15%
Protein	42g	84%
Fat	16g	25%
Saturated Fat	3g	15%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	5g	25%
Trans Fat	0.1g	5%
Cholesterol	162mg	54%
Sodium	594mg	25%
Potassium	1043mg	22%
Fiber	9g	36%
Sugar	22g	44%
Vitamin A	727IU	15%
Vitamin C	7mg	8%
Calcium	130mg	13%
Iron	5mg	28%