Moroccan Spiced Chicken with Apricots & Almonds Recipe

A fragrant, sweet-savoury bake that adds international flair with warm spices, tender chicken, sweet apricots, and crunchy almonds. This one-bowl wonder brings the exotic flavours of Morocco to your table with minimal effort. This recipe is part of our 5 One-Pot Dishes for Your Round Baking Bowl series. Prep Time: 15 minutesCook Time: 45 minutesServings: 4-6Difficulty: EasyDish Size: 3-quart (10-inch) round oven-safe bowl Ingredients 6-8 bone-in, skin-on chicken thighs (about 1.2 kg / 2.5 lbs) 2 tbsp olive oil 1 large onion, thinly sliced 4 cloves garlic, minced 2 tsp ground cumin 2 tsp ground coriander 1 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp turmeric 1/4 tsp cayenne pepper (optional, for heat) 250 ml (1 cup) chicken stock 2 tbsp honey 150g (3/4 cup) dried apricots, halved 75g (1/2 cup) whole almonds, toasted Salt and freshly ground black pepper Fresh coriander (cilantro), chopped (for garnish) Lemon wedges (for serving) Instructions Preheat oven to 190°C (375°F). Season chicken thighs generously with salt and pepper on both sides. Heat olive oil in a large frying pan over medium-high heat. Brown the chicken thighs skin-side down for 4-5 minutes until golden and crispy. Flip and brown the other side for 2-3 minutes. Remove and set aside. In the same pan, add the sliced onion and cook for 3-4 minutes until softened. Add garlic and cook for 1 minute. Stir in all the spices (cumin, coriander, cinnamon, ginger, turmeric, and cayenne) and cook for 30 seconds until fragrant. Pour in the chicken stock and honey, scraping up any browned bits from the bottom of the pan. Bring to a simmer. Transfer the onion mixture to your 3-quart round baking bowl. Nestle the browned chicken thighs on top, skin-side up. Scatter the apricot halves around the chicken. Cover the bowl tightly with foil and bake for 30 minutes. Remove the foil, scatter the toasted almonds over the top, and bake uncovered for an additional 10-15 minutes until the chicken is cooked through (internal temperature of 75°C / 165°F) and the skin is crispy. Let rest for 5 minutes. Garnish with fresh coriander and serve with lemon wedges. Tips & Notes Serve over couscous, rice, or with warm flatbread to soak up the delicious sauce. Toast the almonds in a dry pan over medium heat for 3-4 minutes, shaking frequently, until golden and fragrant. For extra depth, add a pinch of saffron threads to the chicken stock. Swap apricots for prunes, dates, or raisins if preferred. This dish tastes even better the next day as the flavours meld together. Reheat gently in the oven. For a complete meal, add chickpeas or sweet potato chunks to the bowl before baking. Dietary Info: Gluten-free, dairy-free

Item added to your cart

Member Access Only

Country/region

Language

Member Access Only