Moroccan Braised Chicken

Submitted 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!"

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 4

ingredients

• 1⁄2 cup dried apricot
• 1 cup water, boiling
• 1 tablespoon olive oil
• 4 boneless skinless chicken breast halves
• 1 large onion, finely chopped
• 6 garlic cloves, minced
• 2 celery ribs, thinly sliced
• 1 cup chickpeas, canned, drained and rinsed
• 1 (540 ml) can stewed tomatoes
• 2 teaspoons grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 1⁄2 teaspoons ground coriander
• 1⁄2 teaspoon black pepper
• 1⁄2 cup fresh cilantro, chopped

directions

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.

Reviews

[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. : )

 

[Mia in Germany]

Wonderful recipe! I followed the recipe to the letter and we loved it. First I wondered if it would have enough spice, but yes, it does. No need to add anything, it's perfect. We had this with oven roasted pumpkin wedges. Thanks for sharing another keeper!

 

[Artandkitchen]

So easy, healthy and so delicious!<br/>I did not soak the apricots in water as I bough soft dried apricot and I did not use celery as I didn't have at time. In any case it was so delicious that I did not miss anything and I enjoyed it with fresh bread from the oven. I love chickepeas and for this reason I used the whole big tin I had on hand.<br/>I loved the spices and herbs (fresh cilantro) blend as well as all my family members.<br/>This recipe is a keeper and I will prepare this again.

 

[Annacia]

I made just a single serving for myself and enjoyed every bite. Using 1 fairly large breast and a small oval baking dish with the amounts given for 1 worked very well. I think I might have liked a bit more lemon but that could easily just be my taste as I do love lemon. All in all, very enjoyable with the whole wheat couscous that I have. Made for In The Lands od Figs and Apricots in the North Africa/Middle East forum :D