MOROCCAN STYLE CHICKEN

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Moroccan Style Chicken image

I was watching the Food Network one day, and there were two episodes which focused on Moroccan style dishes. They both sounded really good, so over the next few months, I fused the two main recipes into one. This is really nice served with couscous, roasted acorn squash, and a creamy mint yoghurt sauce.

Provided by CraftScout

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 tablespoon cumin
1 tablespoon turmeric
1 tablespoon paprika
1 tablespoon coriander
1 tablespoon garlic salt
1 tablespoon red pepper flakes
2 lbs boneless skinless chicken pieces, cut into 1-inch cubes (breasts or thighs)
1 onion, chopped
1/2 cup dried apricot, cut into bite sized pieces
2 cups chicken stock

Steps:

  • Add first 8 ingredients to a gallon sized zip top bag. Squoosh around (yes, that is the technical term) to coat the chicken evenly.
  • Heat your largest skillet over medium high heat. When it is nice and hot, add the chicken to the pan, spreading it in a single even layer.
  • Brown chicken; turn and brown other side, about 4 minutes per side.
  • Scoot the chicken to one side of the pan and add the onions. Saute until just carmelized.
  • Add apricots and chicken stock; stir gently to combine. Bring to a boil, then turn heat down and simmer 10 minutes.

Nutrition Facts : Calories 207.4, Fat 6.4, SaturatedFat 1.4, Cholesterol 81.2, Sodium 176.6, Carbohydrate 10.3, Fiber 1.6, Sugar 6.1, Protein 26.6

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