Prep 10 mins
Cook 30 mins
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.
- 1⁄2 cup white wine
- 3 tablespoons honey
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cinnamon
- 1 medium onion, sliced
- 4 garlic cloves, minced
- 2⁄3 cup pitted prune
- 2⁄3 cup dried apricot, halved
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 lbs boneless skinless chicken thighs, halved
- In the morning (or the night before), combine first 13 ingredients in ungreased 2 quart shallow casserole.
- Add chicken. Turn to coat. Cover. Chill for at least 8 hours or overnight. Stir.
- Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink.
I am going to try this recipe on Friday. One person wrote that they would cube the chicken breast next time. The recipe calls for thighs. This is important to note. In recipe's there is a difference. Thighs have a different flavour and lend to this type of recipe. I will use thighs, less dry. I will write the review after. I can tell already that it's going to be amazing. I might make it a touch spicier.
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.
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!