meat/ middle eastern

Moroccan chicken with vegetables and dried apricots

15 August 2018 | Last Updated: 20 May 2020

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!

Other chicken recipe you may like: chicken fritters.

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 and juicy, moroccan-style spiced chicken (seasoned with cumin, coriander, cinnamon, chilli flakes) with lots of vegetables and dried apricots.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 2000kcal
Author Aleksandra



  • 2 large chicken breasts 1 lb (450g), 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:

  • 1 tablespoon cinnamon
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • ½ teaspoon chili flakes or more, to taste


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


  • 7 oz (200g) dried apricots or a little bit less, we like a lot!
  • 1.5 cups chicken broth or vegetable broth or just water

to serve:

  • 1 cup couscous 6 oz (175g) + 1 cup boiling water / broth (240ml)
  • chopped parsley leaves


  • Make the spice mix: In a small bowl, stir the spices together.
  • Prepare the chicken: Cut it into 1-inch (3 cm) 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 1/16-inch (1-2 mm) slices, bell peppers into 1/4-inch (0.5 cm) stripes, zucchini into 1/4-inch (0.5 cm) half-slices, apricots into small pieces (approx. ½-¼-inch / 0.5-1 cm pieces).
  • Cook the onions and garlic: heat 1 Tbsp of oil in a big frying pan. Add the onions and a small pinch od salt. Cook the onions over medium-low heat until soft, stirring from time to time. Add the garlic and cook for 30 seconds. Transfer the onions and garlic to a plate.
  • Cook the chicken: Set the heat to the highest setting. Add another tablespoon of oil. Add the chicken pieces, cook on one side until browned, then turn over and cook until almost cooked through. Remove the chicken from the pan and transfer to a plate (don't mix the chicken with onions though), it doesn‘t have to be cook through completely, it will be later briefly stewed with the vegetables.
  • Cook the vegetables: 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 onions with garlic back to the pan, add the chopped apricots and broth.
  • Bring to a boil, cover with a lid and simmer for about 10 minutes, stirring from time to 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). Take the pan off the heat, season to taste with salt and pepper, stir everything together.
  • Make the couscous: season a cup of couscous with salt and pepper, pour a cup of boiling water / broth over, stir and leave for 5 minutes. Stir in chopped parsley.
  • Serve the chicken with vegetables and couscous.
  • Enjoy!
Course dinner
Cuisine international, moroccan
Keyword chicken with dried apricots, dried apricots chicken with couscous, moroccan chicken, moroccan 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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