Moroccan Apricot Chicken Recipes

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MOROCCAN INSPIRED APRICOT-BRAISED CHICKEN



Moroccan Inspired Apricot-Braised Chicken image

This is an easy, quick, and impressive dish with a sweet and aromatic flavors from the apricots and spices. Be sure to use unsulfured apricots! The color is darker and the flavor is more complex, really giving depth and life to the dish. Serve over couscous or quinoa and top it all off with some toasted pine nuts. Yum!

Provided by margot

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
4 chicken thighs
1 large onion, halved lengthwise and cut into thick slices
1 tablespoon minced garlic
½ cup unsulfured apricots, halved
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground allspice
1 cup beer (preferably lager)
salt and pepper to taste

Steps:

  • Heat olive oil in a deep skillet over medium-high heat. Brown chicken thighs on both sides until golden, about 3 minutes per side. Set chicken aside, then stir in onion and garlic; cook for 1 to 2 minutes until the onion has softened. Stir in apricots and season with ginger, cumin, and allspice. Cook for 1 minute until spices are fragrant.
  • Pour beer into pan, scraping the bottom of the pan to dissolve the browned bits. Add chicken, cover, and reduce heat to medium-low. Simmer gently until the chicken begins to fall away from the bone, about 30 minutes.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 17.1 g, Cholesterol 68.7 mg, Fat 11.1 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 2.6 g, Sodium 64 mg, Sugar 10.3 g

MOROCCAN CHICKEN WITH APRICOTS



Moroccan Chicken With Apricots image

This is great served over coucous or rice. The original recipe calls for prunes but I prefer apricots.

Provided by Queen Dana

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breast halves
salt and pepper
2 tablespoons olive oil
1 1/4 cups green onions, sliced
3 large garlic cloves, chopped
1 tablespoon all-purpose flour
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
2 cups chicken broth
1 cup apricot, chopped
3 tablespoons fresh lemon juice
3 tablespoons honey
1/3 cup slivered almonds, toasted

Steps:

  • Chop the chicken into bite size pieces and salt and pepper.
  • In a heavy skillet heat oil and saute chicken in oil until brown and cooked through.
  • Remove chicken from skillet and keep warm while you make the sauce.
  • Add onions and garlic to the skillet and saute.
  • Add flour, cinnamon, cumin, and ginger to skillet and mix well.
  • Whisk in chicken broth.
  • Stir in apricots, lemon juice and honey.
  • Boil sauce for about 5 minutes or until the sauce is thick enough to coat a spoon; while the sauce is boiling occasionally stir to prevent burning it.
  • Coat the chicken with the sauce by either mixing the chicken back into the skillet or mixing both chicken and sauce into a serving dish.
  • Sprinkle with toasted almonds.

Nutrition Facts : Calories 357.7, Fat 13.9, SaturatedFat 1.9, Cholesterol 68.4, Sodium 466.4, Carbohydrate 26.6, Fiber 3.5, Sugar 18.6, Protein 33.4

MOROCCAN APRICOT CHICKEN



Moroccan Apricot Chicken image

Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 6 servings.

Number Of Ingredients 12

1 teaspoon olive oil
1/2 cup slivered almonds
6 bone-in chicken thighs (about 2-1/4 pounds)
3/4 cup chili sauce
1/2 cup apricot preserves
1/2 cup dried apricots, quartered
4 teaspoons Moroccan seasoning (ras el hanout)
1 tablespoon vanilla extract
1-1/2 teaspoons garlic powder
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup orange juice
Chopped fresh parsley, optional

Steps:

  • In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.

Nutrition Facts : Calories 482 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 5g fiber), Protein 28g protein.

MOROCCAN CHICKEN AND APRICOT TAGINE



Moroccan Chicken and Apricot Tagine image

This easy, classic Moroccan dish features a sweet and savory combination of stewed chicken and dried apricots poached in a cinnamon and honey syrup.

Provided by Christine Benlafquih

Categories     Dinner     Entree

Time 2h30m

Yield 4

Number Of Ingredients 23

For the Chicken:
1 whole chicken (cut into 4 or 8 pieces)
3/4 teaspoon salt
1 1/4 teaspoons freshly grated ginger
1/2 teaspoon saffron threads (crumbled)
1/2 teaspoon black pepper
1/4 teaspoon white pepper
Optional: 1/4 teaspoon Ras el Hanout
1/2 teaspoon turmeric
For the Tagine:
3 tablespoons butter
2 tablespoons olive oil
2 medium onions (grated)
3 to 4 cloves of garlic ( pressed or finely chopped)
1 or 2 small pieces of cinnamon stick (about 3 inches)
A small handful of cilantro sprigs tied into a bouquet
1/2 cup chicken broth
3/4 cup water
3 tablespoons sugar or honey
1 cup dried apricots
1 teaspoon ground cinnamon
Optional: Handful of fried almonds
Optional: 1 to 2 teaspoons sesame seeds

Steps:

  • Gather the chicken ingredients.
  • Combine the spices in a bowl large enough to hold the chicken.
  • Add the chicken and toss to evenly coat the pieces with the spices.
  • Gather the remaining tagine ingredients.
  • Over medium-low heat, melt the butter in the base of a large tagine or Dutch oven.
  • Add the olive oil, onions, garlic, and cinnamon stick .
  • Add the seasoned chicken, meat-side down, in a single layer on top of the onions.
  • Place the cilantro bouquet on top. Add the broth to the tagine.
  • In the bowl used to season the chicken, swirl the water to cleanse it of the spices.
  • Add the water to the tagine.
  • Cover and leave the liquids to reach a simmer over medium-low heat.
  • Once simmering , cook the chicken, undisturbed, for 1 hour.
  • Remove 1/2 cup of the cooking liquids and set aside.
  • Carefully turn over the chicken pieces so that they are meat-side up.
  • Cover the pan and continue simmering for another 30 minutes to 1 hour, until the chicken is done and the liquids are thick and reduced.
  • While the chicken is cooking, put the apricots in a small pot and cover with water.
  • Simmer the apricots over medium heat, partially covered, for 10 to 15 minutes, or until tender enough to pinch in half with your fingers.
  • Drain the apricots and return to the pot.
  • Add the sugar (or honey), ground cinnamon, and the 1/2 cup of the reserved cooking liquid.
  • Simmer the apricots gently for 5 to 10 minutes, or until they are sitting in a thick syrup.
  • Discard the cilantro bouquet and cinnamon stick from the tagine.
  • Arrange the chicken on a large serving platter (or simply leave in the base of the tagine). Spoon the apricots and syrup on and around the chicken. If desired, garnish with fried almonds or sesame seeds.

Nutrition Facts : Calories 688 kcal, Carbohydrate 38 g, Cholesterol 175 mg, Fiber 4 g, Protein 48 g, SaturatedFat 13 g, Sodium 698 mg, Sugar 29 g, Fat 39 g, ServingSize Serves 4, UnsaturatedFat 0 g

MOROCCAN CHICKEN WITH APRICOT COUSCOUS AND GREEN OLIVE SAUCE IN FLAT BREAD



Moroccan Chicken with Apricot Couscous and Green Olive Sauce in Flat Bread image

Provided by Tyler Florence

Categories     main-dish

Time 2h50m

Yield 6 servings

Number Of Ingredients 33

1 cinnamon stick, chopped in pieces
8 whole cloves
1 teaspoon cayenne
2 teaspoons cumin seed
1 teaspoon fennel seed
1 teaspoon coriander seed
1 tablespoon sweet paprika
11/2 teaspoons kosher salt
1 teaspoon brown sugar
1 (31/2 pound) whole free range chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
1/4 bunch fresh cilantro
1 head garlic
3 tablespoons extra-virgin olive oil
1 cup couscous
11/2 cups warm water
10 dried apricots
1/4 cup whole almonds, toasted
2 green onions, green parts only
2 handfuls fresh mint leaves
2 handfuls fresh cilantro leaves
1/2 lemon, juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus 2 tablespoons
2 shallots, sliced
1 fresh red chile, halved lengthwise
1/2 pound large green Spanish olives, pitted
1/4 bunch fresh flat-leaf parsley leaves
2 tablespoons sherry vinegar
1/2 lemon, juiced
4 pieces lavosh bread, cut in 1/2

Steps:

  • To prepare the Moroccan Spice Mix for the Chicken: Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander, and paprika in a dry skillet over low heat and toast for just a minute to release the fragrant oils; shake the pan so they don't scorch. In a spice mill or clean coffee grinder, grind the toasted spices together, with 1 1/2 teaspoons of kosher salt and the brown sugar. (A word of advice: make sure you thoroughly wipe out your coffee grinder before you make coffee again - Moroccan spices taste great on chicken but horrible with coffee.)
  • Preheat the oven to 400 degrees F.
  • Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Massage the chicken skin with the spice rub; make sure you don't miss a spot. Season the inside of the chicken generously with salt and pepper. Stuff the lemons halves, cilantro, and garlic in the cavity and place the chicken in a roasting pan fitted with a rack. Fold the wing tips under the bird and tie the legs together with kitchen string. Drizzle the oil all over the chicken. If you have time, let the chicken marinate for 30 minutes to really get the flavors down deep into the meat. Roast the chicken for 1 hour; pop an instant-read thermometer into the thickest part of the thigh; if it reads 160 degrees F, it's done. Allow the chicken to rest for 10 minutes so the juices can settle back into the meat. Remove and discard the skin from the chicken. Pull the chicken from the bone and shred the meat, with your fingers or 2 forks. Put the shredded chicken in a large bowl and squeeze the lemon halves that have cooked inside the bird over the meat to moisten.
  • To prepare the Apricot Couscous: Put the couscous in a medium bowl; pour the water over it, stir with a fork to combine. Cover and let sit for 10 to 15 minutes, then uncover and fluff with a fork. Put the apricots, almonds, green onions, mint, and cilantro on a cutting board and coarsely chop everything up; add this to the couscous. Add lemon juice, drizzle with olive oil, and season with salt and pepper. Toss gently to combine.
  • To prepare the Green Olive Sauce: In a small skillet, heat 2 tablespoons of olive oil. Saute the shallots and chile over low heat for 8 minutes until caramelized, then scrape into a food processor. Add the olives, parsley, vinegar, lemon juice, and 1/2 cup of oil; puree a good 3 minutes until totally smooth.
  • To put the whole thing together: put the shredded chicken and couscous on the lavosh bread, add a few spoonfuls of the olive sauce, and roll the sandwich up. Wrap in foil and take the sandwich to a picnic, if desired.

CHICKEN TAGINE WITH APRICOTS AND ALMONDS



Chicken Tagine with Apricots and Almonds image

Provided by Baija Lafridi

Categories     Chicken     Garlic     Apricot     Almond     Spice     Cilantro     Parsley     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 19

1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons plus 1/4 cup olive oil
1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
1 tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4 inch thick
4 garlic cloves, finely chopped
5 fresh cilantro
5 sprigs fresh flat-leaf parsley
1 1/2 cups water
2 tablespoons mild honey
1 (3-inch) cinnamon stick
1/2 cup dried Turkish apricots, separated into halves
1/3 cup whole blanched almonds
Special Equipment
a 10- to 12-inch tagine or heavy skillet; kitchen string

Steps:

  • Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
  • Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
  • Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
  • While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
  • While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

MOROCCAN ROAST CHICKEN WITH APRICOTS



Moroccan roast chicken with apricots image

Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 16

2 small chicken
6 tbsp olive oil
small bunch coriander
2 tbsp sumac (see tip, below)
1 tbsp cumin seed
1 tbsp fennel seed
2 tsp chilli flakes
2 garlic cloves
zest and juice 2 lemons
4 tbsp pomegranate molasses
250g natural yogurt , mixed with 1-2 pinches saffron, to serve
12 apricots , halved and stoned
2 preserved lemons , rinsed, seeds removed, finely chopped
3 tbsp clear honey
1 tbsp orange blossom water
4 tbsp white wine vinegar

Steps:

  • Spatchcock the chickens - see tip, below, or ask your butcher to do it for you. Put the olive oil, coriander, sumac, cumin, fennel, chilli, garlic, lemon zest and juice, pomegranate molasses and some ground black pepper into a food processor or blender, and whizz to a paste. Divide between 2 large food bags, add a chicken to each, then squeeze out the air and seal before giving everything a good squelch to coat thoroughly. Marinate for 24-48 hrs in the fridge, turning and squishing every so often.
  • Fire up a barbecue and let the flames die down, or heat oven to 220C/200C fan/gas 7. Lift the chicken out of the bags and season well with salt. Barbecue or roast the chicken for 25-30 mins on each side until crisp and cooked through. Set aside on a platter, loosely cover with foil, to rest while you do the apricots. If you roasted rather than barbecued, keep the tin juices warm for serving.
  • Put the apricots in a small, snug roasting tin. Whisk the preserved lemon, honey, orange blossom and vinegar with some seasoning. Pour over the apricots and roast, or sit on the barbecue, for 20 mins until soft.
  • Serve the chicken with any cooking juices, the apricots and saffron yogurt.

Nutrition Facts : Calories 677 calories, Fat 41 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 55 grams protein, Sodium 0.6 milligram of sodium

EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE



Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine image

This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: Recipe #205185 N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a "Hot" recipe, but a "Fragrant & Fruity" recipe!! A Tagine by definition is SLOW cooked over a LOW heat & is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of "heat", but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of "Harissa" on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Recipe #209590 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!

Provided by French Tart

Categories     One Dish Meal

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 23

6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix (or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve (Cilantro)
2 carrots, peeled & diced (optional)
1 preserved lemon, chopped into small wedges (optional)
harissa

Steps:

  • PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
  • Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
  • Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
  • Add herbs,spices & finely chopped ginger with salt & pepper to taste.
  • Finally add tinned tomatoes & mix well.
  • Pour the above tomato,onion & spice mix into slow cooker or tagine.
  • Add chicken & chickpeas & mix well.
  • Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
  • Give it a gentle but good stir to mix everything together well.
  • Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
  • If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
  • Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
  • Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
  • Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

SLOW COOKER MOROCCAN CHICKEN



Slow Cooker Moroccan Chicken image

Tasty, easy, and impressive! Serve with couscous or rice.

Provided by juliebu

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 5h30m

Yield 6

Number Of Ingredients 17

1 pound skinless, boneless chicken breast halves - cut into 2 inch pieces
4 cloves garlic, chopped
1 large onion, chopped
1 (28 ounce) can diced tomatoes
3 fresh peaches - peeled, pitted, and sliced
1 (15 ounce) can garbanzo beans, drained
1 cup chopped dried apricots
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon ground coriander
½ teaspoon cayenne pepper
2 cups chicken broth
1 tablespoon cornstarch
1 tablespoon water
3 tablespoons chopped fresh cilantro
⅓ cup slivered almonds, toasted

Steps:

  • Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours.
  • Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 37.9 g, Cholesterol 39 mg, Fat 5.5 g, Fiber 6.2 g, Protein 20.7 g, SaturatedFat 0.7 g, Sodium 385 mg, Sugar 19.2 g

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From foodandwine.com


MOROCCAN GRILLED CHICKEN WITH APRICOTS | OLIVE & MANGO
2020-08-26 Fire up a barbecue and let the flames die down, or heat oven to 450°F. Lift the chicken out of the bag. Barbecue or roast the chicken for 25-30 mins on each side until crisp and cooked through (165 F) Set aside on a platter, loosely …
From oliveandmango.com


PRESSURE COOKER MOROCCAN APRICOT CHICKEN - BETTER HOMES
Step 2. For an electric cooker, use the saute setting to heat 2 tsp. oil. Cook chicken, in batches, 6 to 8 minutes or until browned on all sides. For a stove-top cooker, cook chicken in the pot over medium heat. Add 1 tsp. olive oil to electric or stove-top cooker. Add onions and garlic; cook 2 …
From bhg.com


MOROCCAN CHICKEN TAGINE WITH APRICOTS RECIPE | MYRECIPES
1 ½ cups low-sodium chicken broth. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon cumin. ½ teaspoon cinnamon. Small pinch saffron threads, crumbled and dissolved in broth, optional. 10 to 12 dried apricots, halved or quartered if large. 1 cup pitted green olives, halved. 2 teaspoons lemon juice.
From myrecipes.com


MOROCCAN APRICOT CHICKEN - GLUTEN-FREE - MUMMY IS COOKING
2016-07-18 Heat 1 tablespoon oil in a large, deep heavy-based frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden, adding extra oil if needed. Transfer to a plate. Set aside. Heat remaining oil in pan. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until tender.
From mummyiscooking.com


MOROCCAN CHICKEN WITH APRICOTS AND VEGETABLES - EVERYDAY DELICIOUS
2020-06-08 Add the onions and a small pinch of salt. Cook the onions over medium-low heat until soft, stirring from time to time. Add the garlic and cook for 30 seconds. Transfer the onions and garlic to a plate. STEP 3: Cook the chicken: Set the heat to the highest setting. Add another tablespoon of oil.
From everyday-delicious.com


MOROCCAN RECIPE: CHICKEN TAGINE WITH APRICOTS, ALMONDS
2020-01-21 Finish on the stovetop as directed. Tagine in the Slow-Cooker: Transfer the seared chicken directly to a slow cooker. Prepare the onion and spice mixture on the stovetop as directed, including mixing in the broth and apricots. Pour the onion mixture over the chicken, cover, and cook for 4-6 hours on HIGH. Finish on the stovetop as directed.
From thekitchn.com


MOROCCAN CHICKEN TAGINE WITH APRICOTS & OLIVES RECIPE - EATINGWELL
Cook, stirring, until fragrant, about 30 seconds. Stir in broth, chickpeas, apricots, olives, 1/4 cup almonds and the chicken. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 8 minutes. Remove from heat and stir in lemon juice and the remaining 1/4 teaspoon salt.
From eatingwell.com


SLOW COOKER MOROCCAN CHICKEN WITH APRICOT AND OLIVES
2020-09-21 In same skillet, add onion and garlic, cook 5 to 7 minutes. Add chicken stock, apricots, olives, cinnamon stick, paprika and thyme. Bring to boil. Transfer mixture to slow cooker. Cover and cook on low until chicken is tender, 8 to 10 hours. Transfer chicken to platter and tent with foil. Set slow cooker to high. In small bowl whisk flour with ...
From annamagazine.ca


SLOW COOKER MOROCCAN APRICOT CHICKEN RECIPE - DUMMIES
2016-03-26 Preparation time: 1 hour Cook time: 5-1/2 hours Yield: 8 servings 4 cloves garlic, minced. 1/2 tablespoon dried ginger. 2 teaspoons ground coriander. 1 teaspoon ground cumin. 1 teaspoon ground black pepper
From dummies.com


MOROCCAN CHICKEN WITH APRICOTS - THE TRAIL TO HEALTH
2020-07-09 Directions. 1. Preheat the oven to 400F. 2. In a cast iron skillet over medium heat, heat 2 tablespoons butter and brown the chicken on each side for about 4 minutes.. 3. Once browned remove from skillet and set on a plate. 4. To the skillet, add the chicken broth, white wine, spices and herbs and bring to a simmer. 5. Add the rice and stir to combine.
From thetrailtohealth.com


MOROCCAN CHICKEN WITH APRICOTS | RECIPE - KOSHER
Add chicken to pot and let it brown on both sides, three to four minutes a side, until it turns golden brown. While it is browning, sprinkle it with the salt, pepper, cinnamon and ginger. Once the chicken has finished browning, add the apricots and chicken broth to the pot. Now simmer it, partially covered, for one hour, until most of the ...
From kosher.com


MOROCCAN APRICOT CHICKEN TAJINE — CHOCOLATE + CONNIE
On medium heat, cook the thighs in a skillet for 4 minutes on each side. Remove from skillet and place in tagine. In a pot, combine chicken broth and apricots together, simmer for 10 minutes. On a chopping board, gently smash the garlic cloves to crack them open slightly. Pour out the oil and burnt bits from the skillet.
From chocolateandconnie.com


MOROCCAN APRICOT CHICKEN TAGINE | TOGETHER WOMEN RISE
1 c apricot, sliced, stew in water for 10 minutes if using dried. parsley, chopped, to serve. cooked couscous, to serve. Directions. Dry rub the chicken thighs with the harissa seasoning. Refrigerate for 2 or more hours. Coat the bottom of the tagine with the olive oil. Layer the onion and eggplant slices in the pan.
From togetherwomenrise.org


CHICKEN TAGINE WITH APRICOTS AND LEMONS - SUPERGOLDEN BAKES
2019-05-29 Set the chicken aside. STEP 3. Lower the heat and fry the onion, garlic, bell pepper for 3-5 minutes until slightly softened. STEP 4. Stir in the spices, salt and sugar and cook for a minute until the spices release their aromas. STEP 5. …
From supergoldenbakes.com


MOROCCAN SPICED APRICOT CHICKEN - BIGOVEN.COM
Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken and oil. Cover and set aside. Add onion and garlic to frying pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Sprinkle Moroccan seasoning over onion and stir until well combined.
From bigoven.com


CHICKEN TAGINE WITH APRICOTS: AN EASY, DELICIOUS RECIPE
2021-04-06 As the chicken cooks, place the dried apricots in a small pot of water and cover. Heat the pot over medium heat and simmer, partially covered for 10-15 mins, or until the apricots are tender enough to pinch in half. Remove the apricot pot from the heat and drain in a strainer in the sink, then return the apricots to the pot.
From unocasa.com


MOROCCAN APRICOT CHICKEN - 5 POINTS | LAALOOSH
2015-12-08 Instructions. 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. 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 ...
From laaloosh.com


MOROCCAN CHICKEN WITH CHICKPEAS AND DRIED APRICOTS
2022-02-23 Directions: In a large, heavy saucepan over medium-high heat, warm the olive oil. Season the chicken all over with salt and pepper. Working in batches as needed to avoid crowding, add the chicken to the hot pan, skin side down, and cook, turning once, until golden brown on both sides, about 4 minutes per side. Transfer to a plate and set aside.
From williams-sonoma.com


MORROCAN APRICOT CHICKEN - DIVINE FRUITS
2020-12-18 Method. Pre-heat oven to 180°c. Prepare pumpkin and cut into larger pieces to prevent over cooking, then place into a large baking dish. Heat oil in a pot and sear chicken on all sides for a few minutes until brown. Place into the baking dish with the pumpkin.
From divinefruits.com.au


MOROCCAN CHICKEN WITH APRICOTS | TASTY KITCHEN: A HAPPY RECIPE …
Into the same pot 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 chicken juices accumulated on ...
From tastykitchen.com


MOROCCAN CHICKEN RECIPES - TASTE OF MAROC
An authentic recipe for Moroccan Couscous with Seven Vegetables, the ultimate comfort food to enjoy with family and friends. Lamb, beef, or chicken is stewed with assorted veggies, then served atop a mound of light, fluffy steamed couscous. A rich broth seasoned with ginger, pepper and turmeric is poured over all or offered on the side. Read More.
From tasteofmaroc.com


ROAST CHICKEN WITH MOROCCAN APRICOT PAN SAUCE - RECIPE
Add the apricots and prunes and sauté for about 1 minute. Add the broth mixture and degreased juices from the chicken roasting pan; simmer until reduced to about 1-1/2 to 1-2/3 cups, 5 to 8 minutes. Stir in the cilantro and season to taste with salt and pepper. Pour into a serving vessel and serve alongside the carved chicken.
From finecooking.com


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