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    You are in: Home / Recipes / Spicy Moroccan Chicken With Apricots and Prunes (Low Fat) Recipe
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    Spicy Moroccan Chicken With Apricots and Prunes (Low Fat)

    Spicy Moroccan Chicken With Apricots and Prunes (Low Fat). Photo by Chef floWer

    1/2 Photos of Spicy Moroccan Chicken With Apricots and Prunes (Low Fat)

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Crafty Lady 13's Note:

    Prepare and marinate ahead of time and just throw it in the oven when you get home. Attractive combination of colors and textures. The aroma while this is cooking is fabulous--and so is its taste. An adventure in spices! Preparation time does not include chill time.

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    Units: US | Metric


    1. 1
      In the morning (or the night before), combine first 13 ingredients in ungreased 2 quart shallow casserole.
    2. 2
      Add chicken. Turn to coat. Cover. Chill for at least 8 hours or overnight. Stir.
    3. 3
      Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink.

    Ratings & Reviews:

    • on August 20, 2009


      I had never cooked any kind of middle eastern dish when I decided to make this, so I didn't know how it would turn out. But, the ingredients looked good so I decided to give it a try. I did make one very minor change. I used 1/2 tsp. of onion powder instead of the sliced onion. This dish turned out WAY beyond my expectations. It was absolutely DELICIOUS! It had just the perfect blend of sweetness and spice and savory flavors. I like a little spice in dishes that call for it, but I don't care for really hot dishes. This one was just perfect! Sometimes online recipes can be disappointing. This one was not. I highly recommend it. I will definitely be making this again...and again...and again! My thanks to the person who posted this.

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    • on January 08, 2008


      This was good, but not fabulous like I thought it would be. DH liked it more than me - right away, after the first bite he called it "sweet and spicy moroccan chicken" so that's a great sign! I loved that this only used a T of evoo, and I have a feeling that I don't even need that much! I used "hot paprika in oil" instead of chili powder - which is essentially the same, but doubled the amount you stated. I'm glad I did - I still didn't think it was spicy. Maybe a little spunky, but not spicy for me. Changes I would make next time is cubing the chicken breast, and also adding a bit of harissa to give this a real kick. Maybe add some whole garlics as well. I'll definitely be playing around with this very versatile recipe!

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    • on October 18, 2007


      I love these flavours so I was itching to make this recipe. It is sooo good! I prepared a half recipe last night and split it into 2 smaller casseroles. One I took to work and have just baked for my lunch. I served it with plain couscous. (My workmates devoured the remaining serve!) The second one I have popped into the freezer for dinner next week. Thank you Crafty. This will be a regular of mine.

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    Read All Reviews (4)


    Nutritional Facts for Spicy Moroccan Chicken With Apricots and Prunes (Low Fat)

    Serving Size: 1 (180 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 259.6
    Calories from Fat 58
    Total Fat 6.5 g
    Saturated Fat 1.4 g
    Cholesterol 94.4 mg
    Sodium 250.7 mg
    Total Carbohydrate 25.4 g
    Dietary Fiber 2.5 g
    Sugars 18.4 g
    Protein 23.5 g

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