Photo by The Washington Post
Moroccan-inspired chicken with apricots.
By STEPHANIE WITT SEDGWICK, Special to The Washington Post
A dish from Morocco, a spicy blend of chicken and fruit, inspired this one. Far from authentic, it’s my interpretation using ingredients I already had in my pantry. It’s full of flavor, sweet and savory at the same time, and pretty easy to throw together.
It’s also excellent reheated, so it’s a perfect candidate for making a day ahead.
Chicken thighs are high in cholesterol, so the portions here are not generous. The recipe easily doubles if you want to make sure you have enough. It can be made with chicken tenders, but be careful not to overcook them.
Serve over couscous to keep the Moroccan theme going.
MOROCCAN- INSPIRED CHICKEN WITH APRICOTS
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon sweet paprika
1/2 teaspoon ground turmeric
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt, plus more as needed
19 ounces boneless, skinless chicken thighs, small ones cut into 2 pieces, large ones cut into 3 pieces
1 to 2 tablespoons olive oil
8 ounces onions, thinly sliced (2 generous cups)
8 ounces carrots, cut into approximately 1/4-inch dice
6 ounces dried apricots, cut into 1/4-inch strips (about 1 cup)
1-1/2 cups homemade or no-salt-added chicken broth
2 teaspoons dark molasses
Preheat the oven to 325 degrees.
Combine the ginger, cinnamon, cumin, paprika, turmeric, nutmeg, pepper and 1/4 teaspoon of salt in a small bowl.
Lay the chicken thighs out on a large sheet of aluminum foil or a large platter. Sprinkle them evenly on both sides with half of the spice mixture, rubbing it over the thighs to coat them evenly.
Heat 1 tablespoon of the oil in a large ovenproof nonstick sauté pan or skillet over medium-high heat. When the oil is hot, add half of the chicken pieces; cook for about 4 minutes, until they are nicely browned. Turn the pieces over and cook for 2 minutes, then transfer the pieces to a clean plate. Repeat with the remaining chicken pieces, adding oil if needed.
When the chicken has cooked, add the onions to the pan and reduce the heat to medium. Cook the onions, stirring them occasionally, for about 5 minutes, until softened. Add the carrots, apricots and the remaining half of the spice mixture; cook for 2 minutes, stirring. Add the broth and molasses, and stir well to combine. Return the chicken pieces to the pan, layering them in with the vegetables and fruit. Increase the heat to medium-high. When the broth begins to boil, cover the pan and transfer it to the oven. Bake for 25 minutes. Let the covered pan sit at room temperature for 10 minutes, then adjust the seasoning to taste before serving.
Nutrition per serving: 240 calories, 20 grams protein, 27 grams carbohydrates, 7 grams fat, 2 grams saturated fat, 80 milligrams cholesterol, 240 milligrams sodium, 4 grams dietary fiber, 20 grams sugar
Servings: 6
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