Moroccan Chicken with Apricots

March 23, 2012 • Alaska from Scratch, Main Dishes, Poultry, Recipes, Seasons, Spring, Winter

Moroccan Chicken with Apricots via Alaska from Scratch

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.