Spiced Moroccan Chicken with Dried Fruit
Tender chicken thighs cooked in a flavorful mix of spices, garlic, onions, and sweet dried fruit, creating a delightful Moroccan-inspired dish for the whole family to enjoy.
2 hr 10 min
easy
6
371kcal
calories
36g
carbohydrates
20g
fat
7g
fiber
15g
protein
1375mg
sodium
22g
sugar
Ingredients
60 ml ground cinnamon
60 ml ground cumin
30 ml ground turmeric
30 ml ground coriander
30 ml ground ginger
30 ml crushed dried mint
15 ml salt
10 ml ground black pepper
120 g chopped dried apricots
60 g raisins
4 bone-in chicken thighs
60 ml olive oil, or as needed
0.5 small onion, minced
2 teaspoons chopped garlic
240 ml chicken broth
60 ml honey
0.5 bunch fresh cilantro, chopped
30 g toasted sliced almonds
Directions
Step 1
To prepare the spice mix, combine cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper in a bowl. Set aside 60 ml of the spice mix for later use.
Step 2
In a small pot, bring water to a boil. Add apricots and raisins and cook until soft, about 5 minutes. Drain and reserve 120 ml of the cooking water.
Step 3
In a bowl, coat the chicken with 60 ml of the reserved spice mix.
Step 4
In a large skillet or Dutch oven, heat olive oil over medium heat. Cook the chicken until golden brown and easily releases from the skillet, about 3 to 4 minutes per side. Add onion and garlic and cook until fragrant, about 2 to 3 minutes.
Step 5
Stir in the apricots, raisins, reserved cooking water, chicken broth, and honey. Cover, reduce the heat to low, and cook until the chicken is very tender, about 1 hour and 30 minutes.
Step 6
Serve the chicken garnished with cilantro and almonds.