Easy Chicken Recipe: Moroccan Chicken with Apricots

Sometimes I get into a rut and make the same chicken dishes time and time again. I had chicken thighs in the fridge and I wanted to make a different preparation for a change. Nothing was coming to mind until I was flipping through a William Sonoma catalog. They were featuring a tagine and had a recipe for a chicken cooked in the contraption. I noticed the recipe included olives and apricots- I had both in the fridge- so I started cooking. 

I sprinkled salt and pepper on chicken thighs- my favorite part of the chicken. Thighs are great to use in such dishes- they can be cooked for a long time and not get tough on you, plus they have great flavor. I made a simple spice mix with cinnamon and coated the chicken. I then browned the pieces and sauteed them with garlic and onions. I decided to add some grated carrots- to add some veggies- no one was able to detect anything healthy!

The olives and apricots really gave the chicken an incredible flavor and texture. I love the two ingredients together… The sweetness and chewiness of the apricots complimented the saltiness of the olives really well. I went to a few local stores to find preserved lemons (often used in Moroccan dishes) but was not able to. The olives I had were marinated with lemons- so that is what I used. It worked really well but I am sure using the actual preserved lemons would have been delicous too.

The dish was yum- I made cumin couscous with it. My daughter until recently didn’t care of couscous, but once I told her it is pasta in another form- she was a little more receptive. I made a green salad with our dinner and opened a bottle of red wine. Delicious!

• 2 teaspoons paprika
• 1 teaspoon ground cumin
• ½ teaspoon ground ginger
• ½ teaspoon turmeric
• ½ ground coriander
• ½ teaspoon cinnamon
• 1 teaspoon salt
• 2 tablespoons extra light olive oil
• 1½ pounds boneless skinless chicken thighs
• 3 cloves garlic, chopped
• 1 medium onion, chopped
• 2 carrots, grated
• 1/2 cup green olives (preferably marinated with lemon), sliced
• 1/3 cup apricots, sliced
• 1 cup chicken broth
• Salt

Combine all the spices in a large bowl. Sprinkle the spices on both sides of the chicken pieces making sure all areas are covered. Let the chicken stand for one hour.
In a large dutch-oven, heat the olive oil on medium high heat. Add the chicken pieces and brown for 3-4 minutes on each side. Lower the heat to medium, add the garlic, onion and carrots. Add the olives, apricots and chicken broth and salt. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until chicken is cooked through and tender. Take the lid off, increase the heat to thicken sauce. Adjust seasonings and serve with couscous.

Cumin Couscous

• 1½ cup whole-wheat couscous
• 2 teaspoons olive oil
• 1 teaspoon salt
• 1 teaspoon roasted cumin
• 1½ chicken broth

In a medium pot, heat olive oil on medium heat. Add the roasted cumin, sauté for 30 seconds or till the cumin begins to sizzle. Add the chicken broth and salt. Bring to a boil.
Add the couscous, cover and turn heat off. Let stand for 10 minutes. Take lid off and fluff couscous with fork. Serve with the Moroccan chicken.