Moroccan Apricot Chicken
If you are not making dishes with stone fruit this time of year then you are missing out! They are absolutely on point right now. Apricots, aka mish mish in Arabic, are a personal favorite. It is rare to find a fruit that reaches its full potential cooked rather than raw, but apricots are one of them. They are great in both sweet and savory dishes.
This Moroccan spiced chicken consisting of a blend of cinnamon, cloves, coriander, paprika compliments the tang and slight sweetness from the apricot and lemon. Bye bye boring chicken recipes. This dish is wildly flavorful and will have others asking you to make this dish on repeat.
Moroccan Apricot Chicken
- 1 tsp coriander
- 1 tsp smoked paprika
- 3/4 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/8 tsp cayenne pepper, adjust to your liking
- 5 -6 chicken thighs
- 5 fresh apricots pitted and cut into ~4 pieces per half*
- 1 1/4 cup white wine
- 2 cups chicken broth
- 1.5 tbsp honey
- 2 tbsp olive oil
- 1 large Spanish onion, cut vertically in half then sliced
- 1/2 cup pitted Spanish Olives, coarsely chopped
- 1 lemon, sliced into wheels
- 2 bay leafs
- 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.