Chicken and Apricots

4.0 from 1 reviews
Chicken and Apricots
Recipe type: Entree
Chicken and Apricots is a Moroccan food recipe of spiced stew served with couscous.
  • 4 tbsp olive oil
  • 2 lb skinless, boneless chicken breasts
  • 1 yellow onion, chopped
  • 1 yellow onion, sliced
  • 1 clove garlic, minced
  • 1 tsp cinnamon
  • ½ tsp turmeric
  • 2 tsp salt
  • 1 tsp pepper
  • pinch saffron
  • 3 tbsp honey
  • 1 cup dried apricots, soaked in water overnight
  • couscous, prepared
  1. In a large stockpot, heat olive oil over medium-high heat. Add chicken, chopped onion and garlic, and saute 4 to 6 minutes, or until chicken pieces have begun to brown on all sides and onions are soft.
  2. Pour about 1 cup of water into pot and add sliced onions, cinnamon, turmeric, salt, pepper, and saffron. Stir well. Add more water until chicken is just covered.
  3. Raise heat to high and bring to a boil. Cover, reduce heat, and simmer 1 hour, or until chicken is tender and cooked all the way through.
  4. Remove chicken pieces to a platter. Add honey and apricots to the pot, stir well and simmer 15 to 20 minutes more, or until sauce begins to thicken. Return chicken to pot and heat through.
  5. Serve hot, with couscous.

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Chicken and Apricots — 1 Comment

  1. This has become one of my favorites for a tasty, easy meal. Serve with quinoa or couscous – or anything to catch the yummy sauce. You won’t want to waste a drop.

    Had good success even with friends who are “meat and potatoes” people. At first they were hesitant. Then they asked for the recipe!

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