Best Moroccan Inspired Apricot Braised Chicken Recipes

MOROCCAN APRICOT CHICKEN

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.

SPICY MOROCCAN CHICKEN WITH APRICOTS AND PRUNES (LOW FAT)

Steps:

• In the morning (or the night before), combine first 13 ingredients in ungreased 2 quart shallow casserole.
• Add chicken. Turn to coat. Cover. Chill for at least 8 hours or overnight. Stir.
• Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink.

CHICKEN TAGINE WITH APRICOTS AND ALMONDS

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 BRAISED CHICKEN

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.