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Moroccan Chicken with apricots and lemon

Moroccan food consists of many delicious spice elements. Dried fruits along with lemon, and elements of warming spices make for a most delicious meal. This Moroccan stew we served over couscous and offered preserved lemons to our guests, as well.

moroccan chicken

  • 1 1/4teaspoons sweet paprika
  • 1/2teaspoon ground cumin
  • 1/4teaspoon cayenne pepper
  • 1/2teaspoon ground ginger
  • 1/4teaspoon ground coriander
  • 1/4teaspoon ground cinnamon
  • Zest of two lemons (use a microplane)
  • 3 tablespoons fresh lemon juice, from 1 to 2 lemons
  • 5 medium cloves garlic, minced or pressed through garlic press (about 5 teaspoons)
  • Chicken, 8 – 10 pieces (mix of thighs and drumsticks)
  • Kosher salt and freshly ground pepper
  • 2 tablespoons Olive Oil
  • 1 large onion, halved and cut into 1/4-inch slices (about 3 cups)
  • 1 3/4cups low sodium chicken broth
  • 1 tablespoon honey
  • 1 medium carrot, peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 1 cup)
  • 1 cup dried apricots, halved
  • 2 tablespoons chopped fresh cilantro leaves


  1. Combine spices in small bowl and set aside.
  2. Zest the lemon and combine with 1 teaspoon of the minced garlic and mince together until reduced to fine paste; set aside.
  3. Season both sides of chicken pieces with salt and pepper.
  4. Heat oil in large heavy–bottomed Dutch oven over medium-high heat until beginning to smoke. Brown chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, turn chicken pieces and brown on second side, about 4 minutes more. Transfer chicken to large plate. Pour off and discard all but 1 tablespoon fat from pot.
  5. Add onion and remaining lemon zest to pot and cook, stirring occasionally, until onions have browned at edges but still retain shape, 5 to 7 minutes.
  6. Add remaining 4 teaspoons garlic and cook, stirring, until fragrant, about 30 seconds. Add spices and cook to toast them and release their fragrant oils, stirring constantly, until darkened and very fragrant, 45 seconds to 1 minute.
  7. Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits. Add thighs and drumsticks, reduce heat to medium, and simmer for 5 minutes.
  8. Add carrots and apricots to the pot.
  9. NOTE: If you want to use a slow cooker, place everything into the slow cooker and cook on high for 4 hours.
  10. Cover, reduce heat to medium-low, and simmer about 45 minutes to one hour until instant-read thermometer inserted into thickest part of thigh registers 160 degrees.
  11. Transfer chicken to plate or bowl and tent with foil. Increase heat to medium-high and simmer until liquid has thickened slightly and carrots are tender, 4 to 6 minutes. Add garlic-zest mixture, cilantro, and lemon juice; stir to combine and adjust seasoning with salt and pepper. Return chicken to the pot and spoon sauce over the chicken to coat. Serve over couscous and possibly the addition of  preserved lemons , or just by itself


browned chicken

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