Moroccan Style Chicken

Recipe by CraftScout
READY IN: 30mins
SERVES: 8
UNITS: US

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
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DIRECTIONS

  • Add first 8 ingredients to a gallon sized zip top bag. Squoosh around (yes, that is the technical term) to coat the chicken evenly.
  • 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.
  • Brown chicken; turn and brown other side, about 4 minutes per side.
  • Scoot the chicken to one side of the pan and add the onions. Saute until just carmelized.
  • Add apricots and chicken stock; stir gently to combine. Bring to a boil, then turn heat down and simmer 10 minutes.
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