Spicy Moroccan Chicken With Apricots and Prunes (Low Fat)

"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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Spicy Moroccan Chicken With Apricots and Prunes (Low Fat) created by Chef floWer
Ready In:
40mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • 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.

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  1. michael.ranz74
    I used bone in thighs with skin. Still delicious but probably not low fat.
     
  2. kajohans
    Great taste. However, after 30 min at 400 degrees the thinly sliced onion were crispy and not soft as when they are sauted. I don't like crunchy onions with this dish. Took the onions out and steamed them for 5 minutes in the micro which caramelized them. These were soft and had great taste.
     
  3. kajohans
    The onion, see above comment. Next time I also will double the apricots and prunes.
     
  4. cantor18
    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.
     
  5. Carolyn K.
    Spicy Moroccan Chicken With Apricots and Prunes (Low Fat) Created by Carolyn K.

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