Moroccan Chicken with Apricot and Olive Sauce

Main Dishes | Moroccan cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Moroccan Chicken with Apricot and Olive Sauce

Ingredients

Honey - 2½ tablespoons
Vegetable Oil - ¼ cup
Meyer Lemon Juice - 3 tablespoons
Garlic - 1 clove
Grated Ginger Root - 2 teaspoons
Ground coriander - ½ teaspoon
Ground Cumin - 1 teaspoon
Cinnamon - ½ teaspoon
Red Long Chili Peppers - 0.1 teaspoons
Salt - 1 teaspoon
Ground Black Pepper - ¼ teaspoon
Dried Apricots - 5 oz
Chicken Thighs - 8 pieces
Onion - 1 piece
Pitted olives - 20 pieces
Paprika - ½ teaspoon
Cilantro - 2 tablespoons

Step by Step guide

Step 1

In a large bowl, mix honey, oil, and lemon juice. Add ginger, garlic, salt, pepper, and all spices, and mix well. Place the chicken pieces in the marinade, stir, cover the bowl, and refrigerate for 1 hour. After an hour, turn the chicken pieces and refrigerate for another hour.

Step 2

Preheat the oven to 390°F (400 degrees Fahrenheit). Transfer the chicken to a baking dish in a single layer. Do not pour out the marinade. Cover the chicken with foil and bake in the preheated oven for 35 minutes. Then remove the foil and pour out the released juice.

Step 3

Soak the dried apricots in boiling water for 8–10 minutes, then drain the water. In a skillet, heat 1 tablespoon of vegetable oil, add the onion, and sauté for 5–6 minutes, then add the apricots, olives, marinade, and bring to a boil. Cook until the marinade thickens, about 2–3 minutes. Then add the cilantro to the marinade and stir.

Step 4

Preheat the grill and grill the chicken on both sides for about 3 minutes each side. If you don't have a grill, leave the chicken in the oven longer — remove the foil and increase the temperature to create a nice golden crust. Serve the chicken with the apricot and olive sauce.