EFK Kitchen Ready
EFK Moroccan Chicken with Apricots
Warm-spiced chicken braised with apricots, onion, lemon, and a little honey for a savory-sweet balance. Almonds and herbs at the end give the finished dish contrast without hiding the chicken.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Season chicken with salt and pepper. Heat olive oil in a Staub Dutch oven over medium-high and brown chicken in batches, 3 to 4 minutes per side. Transfer to a clean plate.
- 2. Reduce heat to medium. Add onion and cook 6 to 8 minutes. Stir in garlic, cumin, coriander, ginger, paprika, cinnamon, turmeric, and cayenne for 30 seconds.
- 3. Add stock and scrape the bottom of the pot. Stir in apricots and honey, then return chicken and juices.
- 4. Bring to a gentle simmer, cover partially, and cook 20 to 25 minutes until the chicken reaches 165°F and the apricots are plump. Uncover for the final few minutes if the sauce needs reducing.
- 5. Stir in lemon juice and zest. Taste for salt and finish with toasted almonds and cilantro or parsley.
Equipment
Staub Dutch oven; BlueStar range; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; tongs; instant-read thermometer
Food safety & storage
Cook chicken to 165°F. Toast nuts separately and keep them dry until garnish time. Refrigerate the braise within 2 hours and use within 3 to 4 days; reheat to 165°F.
View this recipe on the original EFK website ↗