New this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
Photo of Moroccan Inspired Apricot-Braised Chicken by margot

Moroccan Inspired Apricot-Braised Chicken

Rated as 3.12 out of 5 Stars
 made it  |  6 reviews   |   photos

Recipe by:

"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!"
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 266 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
You might also like
Moroccan Chicken with Saffron and Preserved Lemon

A wonderfully fragrant and gratifying Moroccan style dish.
Stir-Fry Chicken and Broccoli

Put Asian flair in your weeknight faire!
Orange Herb Roasted Chicken

Citrus flavor adds zest to roasted chicken!

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Nutrition Facts


Per Serving: 266 calories; 11.1 g fat; 17.1 g carbohydrates; 20.6 g protein; 69 mg cholesterol; 64 mg sodium. Full nutrition

Similar recipes

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 6
Rate and review

  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 wi...

Read more
Most helpful critical review

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 pe...

Read more
Most helpful
Most positive
Least positive
Newest

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 wi...

Read more

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 pe...

Read more

Very very good. I use the big can of budweiser and canned apricots. The sauce is so good. There is never enough.

Read more

This sounded a lot better than it actually was. Just not my flavor profile. Sorry.

Read more

Recipe sounds really good! Any substitutes for beer (that i dislike) and broth (that i run out of...)?

Read more

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 deli...

Read more
More Reviews