Moroccan Chicken with Apricots Recipe
Busy nights call for this Moroccan Chicken with Apricots—bold, bright, and unbelievably quick at just 30 minutes from start to finish.
Servings: 4
Calories: 476kcal
Ingredients
- 1 tablespoon all purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 pounds boneless skinless chicken thighs
- 1 tbsp vegetable oil
- 1 medium yellow onion thinly sliced
- 1 clove garlic minced
- 1 tablespoon seeded and minced jalapeno
- 2 teaspoons Moroccan spice
- 1 cup low sodium chicken broth
- 1/2 cup halved dried dates
- 1/2 cup chopped dried apricots Turkish variety if you can find them
- 14 ounces can chickpeas drained and rinsed
- 1 tsp red wine vinegar
- 2 tablespoons sliced almonds
- Couscous for serving optional
Instructions
- Combine the flour, salt, and pepper in a shallow bowl. Pat the chicken pieces dry and add them to the flour mixture, tossing to coat both sides.
- Heat the oil over medium-high heat in a large skillet. Once hot, add the chicken thighs and cook for 3-4 minutes per side, until browned. Remove the chicken and set aside.
- Add the sliced onion to the pan and cook for 5-7 minutes until softened and browned. Stir in the Moroccan spice mixture, garlic, and jalapeño. Cook for 30 seconds, then add the broth, dates, and apricots.
- Return the chicken to the pan. Cover, turn the heat down to low, and simmer for 10 minutes, or until the chicken is cooked through.
- Stir in the chickpeas and vinegar. Taste and add salt as needed. Garnish with sliced almonds and serve with couscous (optional).
Notes
To store your Moroccan Chicken Skillet, let it cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. Freeze it in a freezer-safe container for up to 3 months.
To reheat, thaw it in the fridge overnight if frozen, then warm it on the stovetop over medium heat or in the microwave until heated through. Add a splash of broth if needed to maintain moisture.
Nutrition
Serving: 1serving | Calories: 476kcal | Carbohydrates: 45g | Protein: 42g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 594mg | Potassium: 1043mg | Fiber: 9g | Sugar: 22g | Vitamin A: 727IU | Vitamin C: 7mg | Calcium: 130mg | Iron: 5mg
