This Classic Apricot Chicken brings me back to a memorable trip to Morocco a few years ago. Part of the trip was spent in the Atlas Mountains where the food was rustic and wholesome and the air was fresh and clean. This sweet apricot stew was one of my favorite dishes of that holiday.
This apricot chicken stew is very easy to make. Prepare the chicken by coating with flour. Heat oil and cook the chicken for 10 minutes or until golden on all sides. Cook onion and add garlic, Moroccan seasoning and soup mix. Cook for 1 minute before adding apricot nectar, water and apricots. Stir until combined and bring the mixture to a boil. Return the chicken and cook for 25-30 minutes or until chicken is tender and cooked through. Serve with coriander and couscous on the side.
To make Classic Apricot Chicken, you will need the following ingredients:
Dice 250 grams of apricots and cut the other 250 grams in half. Set to one side.
Place ½ a cup of flour into a large zip lock bag. Add 8 chicken pieces and seal the bag. Shake well until all the chicken pieces are evenly coated.
Heat 2 tablespoons of oil over medium heat in a large pan or Dutch oven. Add the chicken and shake off any excess flour. Cook in the oil for 10 minutes until golden on all sides. Remove from the pan and place on a plate.
Place onion wedges in the pan and cook for 4 minutes or until softened.
Add 2 crushed garlic cloves, 1 tablespoon of Moroccan seasoning and 40 grams of French onion soup mix. Stir well and cook for 1 minute.
Add 405 milliliters of apricot nectar, ½ cup water and the diced and halved apricots. Stir until combined and bring the mixture to a boil.
Return the cooked chicken to the pan and cover with a lid. Cook for 25-30 minutes until the chicken is cooked through and tender.
Serve with coriander and couscous.
This Classic Apricot Chicken will bring a taste of Morocco to your kitchen! Try making this one soon and please come back to leave a comment with your thoughts.
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