Moroccan Apricot Chicken
With the flavors of a scrumptious chicken tagine, this dish will melt in your mouth. The most tender, moist chicken you can imagine braised in a beautifully simple sauce that’s wonderfully flavorful.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb skinless boneless chicken thighs
- 1 lb chicken drumsticks
- 1 medium red onion (thinly sliced)
- 2 tbsp olive oil
- 5 cloves garlic (minced)
- 1/3 cup dried apricots
- 1 cup fat free chicken broth
- 1 tsp ground cinnamon
- 1/2 tsp cardamom
- 1 tsp ground ginger
- 1 tsp tumeric
- 1 tsp paprika
- 1/4 cup cilantro (chopped)
- 1/4 cup parsley (chopped)
- 2 tbsp honey
- Salt and pepper to taste
Instructions
- 1
In a large bowl, mix the cinnamon, ginger, cardamom, turmeric, paprika, salt, pepper, and olive oil. Add in the chicken pieces and toss well to coat.
- 2
Mist a large pot or Dutch oven with cooking spray and set over medium-high heat. Add chicken (in batches so as not to crowd the pan), and brown on all sides (about 4- 5 minutes per side). Remove cooked chicken and set aside.
- 3
Add onion and some salt and cook uncovered, stirring frequently, until soft, about 5-7 minutes. Add garlic, cilantro, and parsley to the pot. Then add broth, honey, apricots, chicken, and any juices accumulated on the plate. Reduce heat to medium-low and simmer, covered, for 30 minutes.