Moroccan Spiced Chicken And Apricot Stew Recipes

EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE

Steps:

• PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
• Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
• Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
• Add herbs,spices & finely chopped ginger with salt & pepper to taste.
• Finally add tinned tomatoes & mix well.
• Pour the above tomato,onion & spice mix into slow cooker or tagine.
• Add chicken & chickpeas & mix well.
• Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
• Give it a gentle but good stir to mix everything together well.
• Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
• If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
• Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
• Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
• Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

MOROCCAN-SPICED CHICKEN

Steps:

• Place a rimmed baking sheet on the center rack of oven and preheat oven to 450 degrees. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl. Rub spice paste all over chicken.
• Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30 to 35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.

MOROCCAN APRICOT CHICKEN

Steps:

• In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.

MOROCCAN-STYLE CHICKEN STEW

Steps:

• Heat the oil in a large shallow pan, then cook the onion for 3 mins. Add the garlic and spices and cook for a further min. Tip in the chicken and cook for 3 mins, then pour in the chicken stock, chickpeas and apricots. Simmer for 5 mins or until the chicken is cooked through. Stir through the coriander and serve immediately with couscous and a green salad, if you like.

MOROCCAN APRICOT CHICKEN

Steps:

• Gently mix apricots, 1 cup of chicken stock, 1 cup of white wine and 1 tbsp honey in a bowl. Allow to marinate for at least 10 minuets on the counter. This will help soften the apricots.
• In a small bowl mix cinnamon, cloves, coriander, cumin, smoked paprika, cayenne.
• Place chicken thighs on a plate. Season each side with salt, pepper, and half of the spice mix. Flip chicken and do the same on the other side.
• Heat a cast iron pan to medium - high heat. Place about 2 tbsp of olive oil into the pan.
• Add seasoned chicken thighs to pan. Cook about ~2-3 minutes on each side. Remove chicken and set aside on a plate. Here you are cooking the chicken briefly on high heat to create a nice spice crust on the chicken. The chicken will cook fully later when braised in the pan with the sauce.
• To the pan add ¼ cup of white wine to deglaze.
• Add chopped onion and season lightly with salt for a 2-3 minuets.
• With a slotted spoon remove apricots from liquid and add to the skillet, reserve liquid. Allow onion and apricot to cook for another 5 minutes.
• Pour apricot marinade and another cup of chicken stock into pan. Add lemon slices, bay leafs and olives. Add ½ tbsp of honey and pinch of salt. Gently stir so everything is just combined.
• Place chicken into pan, make sure all of juice on plate goes into pan - so much flavor there!
• Cover pan.** Allow to simmer on medium heat for 25 minuets.
• Remove cover and cook on medium - high heat for another 7-10 min to thicken sauce.
• Remove bay leaf.
• Enjoy with any grain of your choosing. Couscous or whole wheat couscous is a nice choice for this dish.

MOROCCAN CHICKEN THIGHS

Steps:

• In a small bowl, combine the first 8 ingredients. Set aside 1 teaspoon spice mixture; add flour to remaining mixture and sprinkle over chicken., In a large nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. Add shallots to the pan; cook and stir over medium heat for 3 minutes. Stir in 1/2 cup broth and dates. Bring to a boil. Reduce heat; return chicken to the pan., Cover and simmer until chicken juices run clear, 20-25 minutes. Remove chicken and keep warm. Combine flour with reserved 1 teaspoon spice mixture and remaining 2 tablespoons broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro., For couscous, in a small saucepan, bring the water, broth, salt and cumin to a boil. Stir in couscous. Cover and remove from the heat; let stand until water is absorbed, 5-10 minutes. Fluff with a fork, then stir in almonds. Serve with chicken and sauce.

MOROCCAN SPICED CHICKEN AND APRICOT STEW

Steps:

• 1. Dry the chicken thoroughly with paper towels, then season generously with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Carefully lay 6 of the chicken thighs into the skillet, skin-side down; cook until golden, about 6 minutes. Flip the chicken over and continue to cook until the second side is golden, about 3 minutes. Transfer the chicken to a slow cooker. Using paper towels, remove and discard the browned chicken skin. Pour off all but 2 teaspoons of the fat left in the skillet and return to medium-high heat until just smoking. Brown the remaining chicken, transfer it to the slow cooker, and discard the skin. 2. Pour off all but 2 teaspoons of the fat left in the skillet and return to medium heat until shimmering. Add the onions and ¼ teaspoon salt; cook, scraping the browned bits off the bottom of the skillet, until the onions are soft and translucent, about 4 minutes. Add the garlic, cinnamon, cardamom, and paprika; cook until fragrant, about 30 seconds. Add the apricots and 2½ cups of the chicken broth, scraping up any browned bits from the bottom. Turn the heat to high and bring to a boil. Transfer the mixture to the slow cooker. 3. Cover and cook on low until the chicken is almost tender, about 3 to 4 hours. Quickly stir in the chickpeas, replace the cover, and cook until the chicken is tender but not falling apart, about 1 hour longer. 4. Transfer the chicken to a carving board and tent loosely with foil to keep warm. Discard the cinnamon stick. Set the slow cooker to high. Whisk the flour with the remaining ½ cup chicken broth until smooth, then stir it into the slow cooker. Continue to cook on high until the sauce is thickened and no longer tastes of flour, 10 to 15 minutes longer. Stir in the cilantro and lemon juice. Season with salt and pepper to taste. Return the chicken to the slow cooker and allow to heat through before serving. Serve with lemon wedges.