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Moroccan Chicken, Chickpeas and Apricots

Posted by Peggy on May 19, 2010

Recipe: Moroccan Chicken, Chickpeas and Apricots

Summary: Moroccan Chicken, Chickpeas and Apricots


  • 2 tablespoons grape seed or canola  oil
  • 2 pounds skinless, boneless chicken thighs, visible fat removed then trimmed into 2-3-inch pieces
  • 2 cups thinly sliced yellow onion
  • 2 tablespoons chopped or grated peeled fresh ginger
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon red pepper flakes or harissa
  • 1-2 cups chicken stock
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 1/2 cups dried apricots, halved
  • 1 tablespoon finely chopped parsley


  1. Lightly season chicken with kosher salt. Heat a large sauté pan or Dutch oven to medium high heat. Add oil and when hot, but not smoking, sear chicken thighs until golden brown on each side. Remove chicken from pan and reserve.
  2. Reduce heat to medium low and add onion to pan. Cook for 3 minutes, stirring, then stir in ginger, garlic, cumin, coriander, cinnamon and turmeric. Cook for an additional minute then stir 1 cup stock into pan. Simmer, scraping sides and bottom of pan.
  3. Add chickpeas, apricots and reserved chicken to pan. Cover and simmer until slightly thickened and chicken is completely cooked, 20-25 minutes, adding additional stock if the stew becomes dry before the chicken is cooked. Stir in chopped parsley and serve.

Active Time: 20 minutes

Simmer Time: 20 minutes

Number of servings (yield): 4-6 servings

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