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Moroccan chicken with vegetables and dried apricots

15 August 2018 (Last Updated: 16 December 2018)

Moroccan chicken with vegetables and dried apricots

This is a very aromatic, moroccan-style spiced dish – I seasoned it with cumin, coriander, cinnamon and chilli flakes. I also added sweet dried apricots, they work wonders here so don’t omit them! The chicken is juicy and tender. Give this recipe a try, especially now, when sommer vegetables are ripe and delicious. This is not a typical Moroccan dish, it’s rather a moroccan-style stewed chicken breast with vegetables. The recipe below was inspired by a recipe that I found on a couscous package about 6-7 years ago. I modified it a bit throughout the years and we really really love it!

If you liked this recipe you will also love this dish: oven-roasted chicken thighs with harissa and rose water sauce!

Moroccan chicken with vegetables and dried apricots Moroccan chicken with vegetables and dried apricots in a white bowl

Moroccan chicken with vegetables and dried apricots

Very aromatic, moroccan-style spiced dish – seasoned with cumin, coriander, cinnamon, chilli flakes and dried apricots.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 2000kcal
Author Aleksandra

Ingredients

chicken:

  • 2 large chicken breasts 450g / 16 oz, or skinless and boneless chicken thighs
  • 1 tablespoon frying oil for the marinade
  • 1 tablespoon frying oil for frying
  • ½ spice mix see below
  • salt and pepper to taste

spice mix:

  • 2 teaspoons cinnamon
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon chili flakes or more, to taste

vegetables:

  • 2 tablespoons frying oil
  • 1 large onion
  • 6 cloves garlic
  • 1 large carrot
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 big zucchini

additionally:

  • 200 g dried apricots or a little bit less, we like a lot!
  • 1 cup vegetable / chicken broth or water

to serve:

  • 1 cup couscous 175g / 6.2 oz + 1 cup boiling water / broth
  • chopped parsley leaves

Instructions

  • In a small bowl, mix the spices together.
  • Prepare the chicken: Cut it into 3 cm / 1 inch cubes. Rub with the ½ of the spice mix, oil and season to taste with salt and pepper, set aside (if you have time, you can leave the chicken to marinate for a few hours or overnight in the fridge).
  • Prepare the vegetables: dice the onion, cut the garlic into thin slices, carrot into thin, about 1-2 mm / 1/16 slices, bell pepper into 0.5 cm / 0.2 inch stripes, zucchini into 0.5 cm / 0.2 inch half slices, apricots into small pieces (approx. 0.5-1 cm / 0.2 – 0.4 inch pieces).
  • In a very large frying pan, warm up a tablespoon of oil, add chicken pieces, cook on the highest heat about 2 minutes on one side and a minute on the other. Turn the meat over only when it’s nicely browned. Remove the chicken from the pan and transfer on a plate, it doesn‘t have to be cook through completely, it will be later briefly stewed with the vegetables.
  • Reduce the heat, add the onion to the pan (if necessary, add also another tablespoon of oil), fry for about 6 minutes, then add the garlic and fry for a minute. Transfer the onion with garlic on a plate, but don‘t mix with the chicken.
  • Increase the heat to the maximum, add all the chopped vegetables in an even layer to the pan, sprinkle with the remaining spice mix. Don‘t stir for the first few minutes!! Wait until the vegetables at the bottom are nicely browned, then stir everything thoroughly.
  • Add the onion with garlic back to the pan, and then also the chopped apricots and broth.
  • Bring to a boil, cover with a lid and simmer for about 10 minutes, stir once during this time. Vegetables should be tender but still have a bite to it.
  • Add the chicken back to the pan and simmer for 1-2 more minutes (the chicken should be now cooked through). Remove from the heat, season to taste with salt and pepper, mix everything together.
  • Serve with couscous (season a cup of couscous with salt and pepper, pour a cup of boiling water / broth over, stir and leave for 5 minutes) and chopped parsley.
  • Bon Appetit!

Nutrition

Calories: 2000kcal
Course dinner
Cuisine international, moroccan
Keyword dried apricots chicken with couscous, morrocan chicken, morrocan chicken with vegetables

Did you make this recipe? Let mi know how you liked it in the comments below!

Ingredients needed to prepare the moroccan chicken with vegetables and dried apricots Chopped vegetables, chicken breasts and aromatics needed to prepare the Moroccan chicken with vegetables and apricots Moroccan chicken with vegetables and dried apricots in a frying pan with couscous and parsley

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