Moroccan Braised Chicken

Recipe by Baby Kato

This recipe has been submitted for play in ZWT9 – Morocco. This recipe is from cookbook: Fight Back With Food. In this tasty version chicken breasts are braised with chickpeas, lemon, cilantro and apricots. Yummy!

Top Review by DailyInspiration

Made this tasty chicken dish tonight for dinner. I made just a few changes. I omitted the celery as DH is not a fan, used two cans of chickpeas and I used a whole chicken cut into serving pieces and cooked for a longer period of time. I added a little extra Moroccan spice to the chicken when browning it. Served alongside some rice. : )

Ingredients Nutrition


  1. In a small bowl combine the apricots and the boiling water, let stand 10 minutes. Strain the apricots, reserving the the water, then dice the apricots. Set aside both the water and apricots until needed.
  2. In a large skillet, heat the oil over medium heat, add the chicken and saute for 3 minutes per side or until golden brown. Transfer the chicken to a plate.
  3. Add the onion and garlic to the skillet and cook 7 minutes, then add the celery and cook for 3 more minutes.
  4. Stir in the apricots and the reserved liquid, the chickpeas, tomatoes, lemon zest, lemon juice, coriander and pepper.
  5. Bring to a boil and return the chicken to the pan, reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
  6. Stir in the cilantro and serve.

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