By Zubda Malik
Moroccan Chicken
13 steps
Prep:25minCook:1h 35min
Experience the exotic blend of savory Moroccan spices, tender chicken, and sweet apricots simmered in a luscious tomato sauce. Moroccan Chicken with Apricot in Tomato Sauce is a flavorful and aromatic dish that transports your taste buds to the vibrant streets of Morocco.
Updated at: Tue, 12 Mar 2024 14:43:54 GMT
Nutrition balance score
Good
Glycemic Index
31
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories703 kcal (35%)
Total Fat46.9 g (67%)
Carbs35.7 g (14%)
Sugars20.6 g (23%)
Protein39.1 g (78%)
Sodium1380.9 mg (69%)
Fiber8.5 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
1 teaspooncumin seeds
1 teaspooncoriander seeds
2 inchescinnamon stick
9dried red chilies
2 teaspoonsrock salt
2 teaspoonsblack peppercorns
1 teaspoonwhite peppercorns
1 teaspoonturmeric
5chicken legs
bone-in, skin-on
4 tablespoonsolive oil
1onion
large, sliced
4 clovesgarlic
sliced
2 cupstomato purée
1 cupdried apricots
1 tablespoonfresh coriander leaves
chopped
Instructions
Step 1
Wash the chicken legs thoroughly and pat them dry with paper towels.
Step 2
In a mortar or pestle, combine black peppercorns, white peppercorns, cumin seeds, coriander seeds, dried red chilies, salt, and cinnamon sticks. Crush into a fine powder. Add turmeric and mix well. Alternatively, you can use Moroccan ras el hanout spices.
Step 3
Sprinkle the spice mixture on the chicken legs, reserving 2 tablespoons for later use.
Step 4
Rub the spices all over and under the skin of the chicken legs, ensuring they are evenly coated. Marinate for at least 2 hours for better flavor.
Step 5
Heat olive oil in a large, heavy-bottomed pan over medium-high heat. Add the chicken legs and sear on the bone-side for 2-3 minutes.
Step 6
Flip the chicken over, skin-side down, and sear until golden-brown, about 5-6 minutes.
Step 7
Reduce the heat to low/medium-low, add sliced onion and garlic, and caramelize for 2-3 minutes.
Step 8
Stir in the tomato purée and the reserved spice mixture. If needed, add 1/2 cup of chicken stock to prevent burning.
Step 9
Cover and simmer the chicken gently for about 40 minutes on the stove or in the oven at 175°C.
Step 10
After 40 minutes, add dried apricots and continue cooking until the chicken is tender and the sauce thickens, approximately 45 minutes.
Step 11
For a charred finish, broil the chicken for an additional 10 minutes.
Step 12
Garnish with chopped fresh coriander leaves before serving.
Step 13
Enjoy the delightful flavors of Moroccan Chicken with Apricot in Tomato Sauce!
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