Ingredients for Moroccan Chicken With Apricots
- Boneless Skinless Chicken Breast Halves
- Salt And Pepper
- Olive Oil
- Green Onions
- Garlic Cloves
- All Purpose Flour
- Ground Ginger
- Ground Cinnamon
- Ground Cumin
- 1 cup chicken broth
- Apricot
- Fresh Lemon Juice
- 1 tablespoon honey
- Slivered Almonds
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How to Make Moroccan Chicken With Apricots
- Season chicken pieces generously with salt and pepper.
- Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through (about 8-10 minutes). Remove chicken from skillet and set aside.
- Add chopped onion to the skillet and saute until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in flour, cinnamon, cumin, and ginger. Cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth, ensuring no lumps form.
- Add chopped apricots, lemon juice, and honey. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until sauce has thickened slightly and coats the back of a spoon. Stir occasionally to prevent burning.
- Return chicken to the skillet and coat with the sauce. Alternatively, you can transfer the sauce and chicken to a serving dish and mix gently.
- Sprinkle with toasted slivered almonds before serving over couscous or rice.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
74g
Fat
9g
Carbs
8g
