MOROCCAN APRICOT CHICKEN
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
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 APRICOT CHICKEN
A blend of cinnamon, cloves, coriander, paprika and the tang and sweetness from the apricot and lemon make this dish widely flavorful and will have others asking for more!
Provided by ThreeTeasKitchen
Categories Main Course
Number Of Ingredients 18
Steps:
- Gently mix apricots, 1 cup of chicken stock, 1 cup of white wine and 1 tbsp honey in a bowl. Allow to marinate for at least 10 minuets on the counter. This will help soften the apricots.
- In a small bowl mix cinnamon, cloves, coriander, cumin, smoked paprika, cayenne.
- Place chicken thighs on a plate. Season each side with salt, pepper, and half of the spice mix. Flip chicken and do the same on the other side.
- Heat a cast iron pan to medium - high heat. Place about 2 tbsp of olive oil into the pan.
- Add seasoned chicken thighs to pan. Cook about ~2-3 minutes on each side. Remove chicken and set aside on a plate. Here you are cooking the chicken briefly on high heat to create a nice spice crust on the chicken. The chicken will cook fully later when braised in the pan with the sauce.
- To the pan add ¼ cup of white wine to deglaze.
- Add chopped onion and season lightly with salt for a 2-3 minuets.
- With a slotted spoon remove apricots from liquid and add to the skillet, reserve liquid. Allow onion and apricot to cook for another 5 minutes.
- Pour apricot marinade and another cup of chicken stock into pan. Add lemon slices, bay leafs and olives. Add ½ tbsp of honey and pinch of salt. Gently stir so everything is just combined.
- Place chicken into pan, make sure all of juice on plate goes into pan - so much flavor there!
- Cover pan.** Allow to simmer on medium heat for 25 minuets.
- Remove cover and cook on medium - high heat for another 7-10 min to thicken sauce.
- Remove bay leaf.
- Enjoy with any grain of your choosing. Couscous or whole wheat couscous is a nice choice for this dish.
MOROCCAN INSPIRED APRICOT-BRAISED CHICKEN
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 Chicken Thighs
Time 55m
Yield 4
Number Of Ingredients 10
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
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
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 INSPIRED APRICOT-BRAISED CHICKEN
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 Chicken Thighs
Time 55m
Yield 4
Number Of Ingredients 10
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 BRAISED CHICKEN
This recipe has been submitted for play in ZWT9 - Morocco. This recipe is from cookbook: Fight Back With Food. In this tasty version chicken breasts are braised with chickpeas, lemon, cilantro and apricots. Yummy!
Provided by Baby Kato
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl combine the apricots and the boiling water, let stand 10 minutes. Strain the apricots, reserving the the water, then dice the apricots. Set aside both the water and apricots until needed.
- In a large skillet, heat the oil over medium heat, add the chicken and saute for 3 minutes per side or until golden brown. Transfer the chicken to a plate.
- Add the onion and garlic to the skillet and cook 7 minutes, then add the celery and cook for 3 more minutes.
- Stir in the apricots and the reserved liquid, the chickpeas, tomatoes, lemon zest, lemon juice, coriander and pepper.
- Bring to a boil and return the chicken to the pan, reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
- Stir in the cilantro and serve.
Nutrition Facts : Calories 342.4, Fat 7.7, SaturatedFat 1.3, Cholesterol 75.5, Sodium 656.4, Carbohydrate 39.5, Fiber 6.8, Sugar 16, Protein 30.9
MOROCCAN ROAST CHICKEN WITH APRICOTS
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
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
MOROCCAN BRAISED CHICKEN
The prunes and spices are what makes this Moroccan dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 8
Steps:
- In a large (5-quart) heavy pot, heat 2 tablespoons oil over medium-high. Season chicken generously on all sides with salt and pepper. Place 3 chicken legs in pot; cook, turning once, until browned, about 10 minutes total. Transfer to a plate. Repeat with remaining chicken and oil.
- Add onion and 1/4 cup water to pot; cook, stirring to loosen browned bits on bottom. Add turmeric, ginger, and cinnamon; cook, stirring occasionally, until onion has softened, about 5 minutes. Return chicken to pot. Add 2 cups water and half the prunes; bring to a boil. Reduce heat; partially cover, and simmer until chicken is cooked through and very tender, about 45 minutes.
- Transfer chicken to a platter; cover tightly with aluminum foil to keep warm. Add remaining prunes to pot; raise heat to high. Continue to cook, stirring occasionally, until sauce has thickened, about 10 minutes more. If not serving immediately, top chicken with sauce, cover and refrigerate up to 1 day in an airtight container. Otherwise, divide chicken among serving plates, and top with sauce.
More about "moroccan inspired apricot braised chicken recipes"
HANNAH BRONFMAN’S RECIPE: BRAISED CHICKEN WITH …
From glamour.com
MOROCCAN CHICKEN WITH CHICKPEAS AND APRICOTS
From cooksillustrated.com
BEST MOROCCAN CHICKEN RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
MOROCCAN ROAST CHICKEN WITH APRICOTS RECIPE
From archanaskitchen.com
ONE POT MOROCCAN INSPIRED VINEGAR BRAISED CHICKEN RECIPE
From pickledrose.com
SLOW COOKER MOROCCAN CHICKEN WITH APRICOTS, OLIVES AND ALMONDS …
From foodandwine.com
MOROCCAN-INSPIRED CHICKEN WITH APRICOTS - WASHINGTON …
From washingtonpost.com
MOROCCAN INSPIRED APRICOT-BRAISED CHICKEN | RECIPESTY
From recipesty.com
MOROCCAN INSPIRED APRICOT BRAISED CHICKEN
From foodgram.netlify.app
MOROCCAN APRICOT CHICKEN - GLUTEN-FREE - MUMMY IS COOKING
From mummyiscooking.com
MOROCCAN CHICKEN WITH APRICOT-AND-OLIVE RELISH RECIPE
From foodandwine.com
MOROCCAN CHICKEN AND APRICOT TAGINE RECIPE - THE …
From thespruceeats.com
MOROCCAN APRICOT CHICKEN TAJINE — CHOCOLATE + CONNIE
From chocolateandconnie.com
MOROCCAN GRILLED CHICKEN WITH APRICOTS | OLIVE & MANGO
From oliveandmango.com
MOROCCAN APRICOT CHICKEN RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
BRAISED MOROCCAN CHICKEN THIGHS - COOKING CHAT
From cookingchatfood.com
MEDITERRANEAN BRAISED CHICKEN WITH APRICOTS - GYPSYPLATE
From gypsyplate.com
MOROCCAN CHICKEN WITH APRICOTS AND VEGETABLES - EVERYDAY DELICIOUS
From everyday-delicious.com
MOROCCAN SPICED APRICOT CHICKEN - BIGOVEN
From bigoven.com
BRAISED MOROCCAN-INSPIRED CHICKEN - THE DEFINED DISH - RECIPES
From thedefineddish.com
MIDDLE EASTERN SPICED CHICKEN WITH APRICOTS RECIPE
From mygourmetconnection.com
MOROCCAN INSPIRED APRICOT-BRAISED CHICKEN
From pinterest.de
MOROCCAN INSPIRED APRICOT-BRAISED CHICKEN | RECIPE | BRAISED …
From pinterest.com
CRISPY BRAISED APRICOT CHICKEN - SALT & LAVENDER
From saltandlavender.com
MOROCCAN APRICOT CHICKEN - 5 POINTS | LAALOOSH
From laaloosh.com
SLOW COOKER MOROCCAN APRICOT CHICKEN BY THE WANDERLUST KITCHEN
From africanvibes.com
MOROCCAN STYLE APRICOT CHICKEN - TA'AM
From wearetaam.com
SPICED CHICKEN LEGS WITH APRICOTS AND RAISINS - MOROCCAN RECIPES ...
From delish.com
MOROCCAN INSPIRED APRICOT-BRAISED CHICKEN | RECIPE | BRAISED …
From pinterest.com
SLOW COOKER MOROCCAN APRICOT CHICKEN RECIPE - THE WANDERLUST …
From thewanderlustkitchen.com
SLOW COOKER MOROCCAN APRICOT CHICKEN - OUR BEST FAMILY RECIPES
From ourbestfamilyrecipes.com
SLOW COOKER MOROCCAN CHICKEN WITH APRICOT AND OLIVES - ANNA …
From annamagazine.ca
MOROCCAN BRAISED CHICKEN THIGHS WITH SAFFRON, CHICKPEAS AND …
From surlatable.com
BEST MOROCCAN-STYLE BRAISED CHICKEN AND CHICKPEAS RECIPE - HOW …
From 177milkstreet.com
MOROCCAN BRAISED CHICKEN WITH APRICOTS AND ORANGE ZEST …
From honestcooking.com
MOROCCAN CHICKEN | THE COZY APRON
From thecozyapron.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love