Moroccan Chicken with Apricots

Moroccan Chicken with Apricots

Weather: -2
What I’m listening to: Moroccan Instrumental Station on Pandora

Some of you have been waiting patiently for this recipe since I told you I was making it for dinner on my Facebook page. This is the most spectacular chicken dish I’ve tried in a long time. I was a little apprehensive at first because I’ve never tried cooking Moroccan cuisine at home before. Boy, am I glad I did.

The colors in this dish are vibrant – with bright green from the fresh parsley and cilantro, orange from the apricots, and yellow from the turmeric on the chicken. And the smell that fills the house is mouth-watering.

This recipe is not as complex as it may seem. You season and sear off the chicken, then put all the goodies in the pot and allow it to simmer together until it’s the most divine, saucy thing. It doesn’t take long. Steam some couscous (sadly, I was all out), brown rice, white rice, or even quinoa and have yourself a feast. I can’t wait to make this for company.

Moroccan Chicken with Apricots


Adapted from [Not Derby Pie|] (originally from Gourmet)

Yields: 4-6 servings

  • 1t ground cinnamon
  • 1/2t ground cardamom
  • 1-1/2t ground ginger
  • 1t turmeric
  • 1/2t black pepper
  • 1-1/4t salt
  • 2T olive oil
  • 1 (3-lb) chicken, cut into 6 pieces
  • 1 medium yellow (or red) onion, halved, then sliced 1/4 inch thick
  • 4 garlic cloves, finely chopped
  • 5 sprigs fresh cilantro, chopped
  • 5 sprigs fresh flat-leaf parsley, chopped
  • 1 1/2 cups water
  • 2 tablespoons mild honey
  • 1 (3-inch) cinnamon stick
  • 1/2 cup dried apricots, chopped
  • For Serving:
  • 2c steamed rice, couscous, or quinoa

Stir together ground cinnamon, ginger, cardamom, turmeric, pepper, 1 teaspoon salt. Coat the chicken skin with spice mixture until well coated. (Note: turmeric will color your fingers yellow, so you may want to consider tongs or gloves)

Heat 2 tablespoons oil in a large, heavy-bottomed pot, over moderate heat until hot but not smoking. Brown half of chicken, skin sides down, about 8 minutes. Flip, cook about 3 minutes more, then transfer to a plate. Brown remaining chicken in the same manner.

Add onion and remaining 1/4 teaspoon salt and cook uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Add cilantro and parsley to the pot, reserving a handful for serving. Then add water, honey, cinnamon, apricots, chicken, and any juices accumulated on plate. Reduce heat slightly and simmer, covered, 30 minutes.


Girl, can you cook!   I found you on pintrest and have made several of your recipes and all but one made me thank the Great Creator for taste buds!  This recipe rocked.  For health reasons, I just stopped being a vegetarian.  At 45, I'm just learning how to cook meat -- well, just chicken and fish now.  I'm a bit squeamish so I used chicken breast instead of whole pieces (1.5lbs).  And because I'm used to eating a lot of ethnic foods and the liberal use of spices to make meat-alternatives taste good, I doubled or nearly doubled the amount of spices you used.  (But I'm sure many people would find that overpowering.)  Thank you for this wonderful recipe.  My seven-year-old son loved it too.  I'm on an anti-inflammation diet; I'm looking forward to trying all your recipes that don't contain grains or dairy.  Great blog!  -- One minor complaint...when I pin your recipes, instead of getting the name of the recipe I get the temperature and what you are listening to.  Anyway you can fix this?  Thanks again.  May you be inspired today and everyday!


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