Moroccan Style Chicken

Total Time
Prep 20 mins
Cook 10 mins

I was watching the Food Network one day, and there were two episodes which focused on Moroccan style dishes. They both sounded really good, so over the next few months, I fused the two main recipes into one. This is really nice served with couscous, roasted acorn squash, and a creamy mint yoghurt sauce.

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 1 tablespoon cumin
  • 1 tablespoon turmeric
  • 1 tablespoon paprika
  • 1 tablespoon coriander
  • 1 tablespoon garlic salt
  • 1 tablespoon red pepper flakes
  • 2 lbs boneless skinless chicken pieces, cut into 1-inch cubes (breasts or thighs)
  • 1 onion, chopped
  • 12 cup dried apricot, cut into bite sized pieces
  • 2 cups chicken stock


  1. Add first 8 ingredients to a gallon sized zip top bag. Squoosh around (yes, that is the technical term) to coat the chicken evenly.
  2. Heat your largest skillet over medium high heat. When it is nice and hot, add the chicken to the pan, spreading it in a single even layer.
  3. Brown chicken; turn and brown other side, about 4 minutes per side.
  4. Scoot the chicken to one side of the pan and add the onions. Saute until just carmelized.
  5. Add apricots and chicken stock; stir gently to combine. Bring to a boil, then turn heat down and simmer 10 minutes.


Most Helpful

One of my favourite dishes on Zaar. I've made this a couple of times now, and it doesn't cease to disappoint. Others have stated that they like to cut down on the chilli flakes. I keep them the same, but I do like my dishes reasonably hot. I did, however, double the amount of apricots. The one thing that I do disagree with is that should only simmer for 10 minutes at step 5. I turn the heat right down and let it simmer for around 1hr - 1hr 15. The result is that the meat is beautifully soft, and full of flavour. This is definitely a recipe I'm going to use again and again for years to come.

Big Dino October 31, 2008

*Reviewed for Zaar World Tour 3* Made as stated only cut back on the red pepper flakes and added extra apricots- mainly for the children's benefit. We really enjoyed this dish. I thought it would have a very runny sauce as it had no thickeners added. The apricots took in all the excess stock and the dish had a fantastic flavour. We will be making this one again. Served with Chef floWers "recipe#221217". Thanks for a great recipe.

**Jubes** June 14, 2007

Delicious! I love spicy meat and fruit dishes and this chicken fit the bill. I made it as written except that I reduced the red pepper flakes to 1-1/2 tsp. I love very spicy food but I live with a couple of lightweights, so I had to tone it down a bit. I served this over roasted garlic couscous and served it along with roasted acorn squash. We enjoyed this dish very much...thank you for sharing. Made for ZWT3.

Bayhill June 08, 2007

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