Moroccan Inspired Apricot-Braised Chicken

Rating: 3.13 stars
8 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

This is an easy, quick, and impressive dish with a sweet and aromatic flavors from the apricots and spices. Be sure to use unsulfured apricots! The color is darker and the flavor is more complex, really giving depth and life to the dish. Serve over couscous or quinoa and top it all off with some toasted pine nuts. Yum!

By margot

Gallery

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat olive oil in a deep skillet over medium-high heat. Brown chicken thighs on both sides until golden, about 3 minutes per side. Set chicken aside, then stir in onion and garlic; cook for 1 to 2 minutes until the onion has softened. Stir in apricots and season with ginger, cumin, and allspice. Cook for 1 minute until spices are fragrant.

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  • Pour beer into pan, scraping the bottom of the pan to dissolve the browned bits. Add chicken, cover, and reduce heat to medium-low. Simmer gently until the chicken begins to fall away from the bone, about 30 minutes.

Nutrition Facts

Per Serving:
266 calories; protein 20.6g; carbohydrates 17.1g; fat 11.1g; cholesterol 68.7mg; sodium 64mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

margot
Rating: 4 stars
03/30/2007
Yeah you could definitely use wine instead of beer to deglaze the pan. I'm thinking white would be a good complement to to apricots but red would certainly do in a pinch and would be nice with the spices. Read More
Helpful
(8)

Most helpful critical review

Polaroidbaby
Rating: 3 stars
12/18/2007
This was definitely edible but less than shockingly amazing. It smelled amazing but lacked something in the taste. Also I would go easy on the onions and maybe add pineapple or crushed red pepper? Or cilantro? I don't know it just needs something else. Read More
Helpful
(5)
8 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
margot
Rating: 4 stars
03/30/2007
Yeah you could definitely use wine instead of beer to deglaze the pan. I'm thinking white would be a good complement to to apricots but red would certainly do in a pinch and would be nice with the spices. Read More
Helpful
(8)
Polaroidbaby
Rating: 3 stars
12/18/2007
This was definitely edible but less than shockingly amazing. It smelled amazing but lacked something in the taste. Also I would go easy on the onions and maybe add pineapple or crushed red pepper? Or cilantro? I don't know it just needs something else. Read More
Helpful
(5)
YBasheer
Rating: 4 stars
08/19/2007
Very very good. I use the big can of budweiser and canned apricots. The sauce is so good. There is never enough. Read More
Helpful
(5)
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Joe Rabon
Rating: 2 stars
06/24/2007
This sounded a lot better than it actually was. Just not my flavor profile. Sorry. Read More
Helpful
(4)
Ouizer
Rating: 4 stars
03/15/2007
Recipe sounds really good! Any substitutes for beer (that i dislike) and broth (that i run out of...)? Read More
Helpful
(2)
Susie Q
Rating: 4 stars
06/20/2015
I prepared this recipe using dark beer added chicken stock base and some all-fruit apricot spread for flavor a chopped red pepper plus green olives to make it more like a tagine! It was delicious! Read More
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