Go Back
Moroccan Apricot Chicken - such an easy meal to make when you want to spend your time elsewhere in the evening.

Moroccan Apricot Chicken

Such a simple meal to make - perfect for the family. So many apricot chicken recipes call for a packet of dehydrated onion soup mix however if you are more conscious about what goes into your meal you'll appreciate this recipe. The Moroccan flavour really does add a wonderful flavour in this meal.
Print Recipe Pin Recipe Share on Facebook
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 serves

Ingredients
 

  • 1/2 cup potato flour, (or plain flour)
  • 10 skinless chicken thigh cutlets or drumsticks, trimmed
  • 3 tablespoons olive oil
  • 1 large brown onion, cut into thin wedges
  • 4 garlic cloves, crushed
  • 2 tablespoons Moroccan seasoning blend
  • 800 ml can apricot nectar
  • 1/2 cup dried apricots, (optional)

Instructions
 

Stove Top

  • Place flour in a shallow dish. Season with salt and pepper. Toss chicken pieces in flour, shaking off excess.
  • Heat 1 tablespoon oil in a large, deep heavy-based frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden, adding extra oil if needed. Transfer to a plate. Set aside.
  • Heat remaining oil in pan. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until tender. Sprinkle seasoning over onion and stir well to combine. Stir in nectar. Bring to the boil. Reduce heat to low. Return chicken to pan. Cover. Cook for 20 minutes.
  • Add apricots to pan, pushing into the sauce (optional). Cook, uncovered, for a further 20 to 25 minutes or until chicken is cooked through and sauce has thickened.

Slow Cooker

  • Place onion and garlic onto the bottom of the slow cooker.
  • Place flour in a shallow dish. Season with salt and pepper. Toss chicken pieces in flour, shaking off excess.
  • Heat 1 tablespoon oil in a large, deep heavy-based frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden, adding extra oil if needed. Transfer into the slow cooker.
  • Add the apricot nectar, chopped dried apricots (optional) and Moroccan seasoning.
  • Cover and cook for 5 hours on high, 8 hours on low.

Notes

  • If you want more texture in this meal, add 1/2 cup of raisins in addition to the dried apricots.
  • If you don't have apricot nectar available, blend up one or two tins of tinned apricots in natural juice.
  • Serve with couscous or brown rice.