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Moroccan Chicken with Apricots and Almonds

Easy Moroccan Chicken with Apricots and Almonds – Bursting with Flavor

This Moroccan Chicken with Apricots and Almonds is a delightful mix of savory and sweet, perfect for an exotic home-cooked meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Moroccan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Marinade
  • 4 thighs chicken (bone-in, skin-on) Choose thighs for tender, juicy meat.
  • 2 tablespoons olive oil Helps to marinate and brown the chicken.
  • 1 teaspoon ground cumin Adds earthy warmth.
  • 1 teaspoon ground cinnamon Gives a subtle sweet-spicy depth.
  • 1 teaspoon ground ginger Brings a gentle zing.
  • 1 teaspoon smoked paprika Adds smokiness and color.
  • 3 cloves garlic (minced) Infuses a savory punch.
  • 1 teaspoon salt Essential for flavor balance.
  • 1/2 teaspoon black pepper Essential for flavor balance.
For the Stew
  • 1 large onion (thinly sliced) Forms a sweet base when cooked.
  • 2 cups chicken broth Keeps the dish moist.
  • 1 cup dried apricots (chopped) Provides natural sweetness.
  • 2 tablespoons honey Enhances sweetness.
  • 2 tablespoons lemon juice Adds a bright contrast.
For the Garnish
  • 1/2 cup toasted slivered almonds Adds a delightful crunch.
  • 1/4 cup fresh cilantro (chopped) Adds freshness.

Equipment

  • Large pot
  • mixing bowl

Method
 

Preparation
  1. In a bowl, whisk olive oil with cumin, cinnamon, ginger, paprika, garlic, salt, and pepper until smooth and aromatic, about 1 minute.
  2. Toss chicken thighs in the marinade, ensuring each piece is fully coated. Cover and let rest in the fridge for at least 30 minutes, or overnight.
Cooking
  1. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add thighs, skin-side down, and cook until golden brown, about 5 minutes.
  2. Add sliced onion to the pot and cook, stirring occasionally, until soft and translucent, about 7 minutes.
  3. Return the browned chicken to the pot. Pour in chicken broth, then stir in chopped apricots, honey, and lemon juice. Bring to a gentle simmer.
  4. Cover the pot, reduce heat to low, and simmer until chicken is tender and sauce thickens, about 25 minutes.
  5. Sprinkle toasted slivered almonds and chopped cilantro over the stew. Serve hot with couscous or rice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 12gVitamin A: 1500IUVitamin C: 5mgCalcium: 60mgIron: 2mg

Notes

Optional: Drizzle extra honey for a sweeter glaze finish. Marinate chicken for deeper flavor.

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