Moroccan Chicken Stew
A captivating dish that combines tender chicken thighs, sweet apricots, and aromatic spices for a warm and comforting experience.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Skin-on or skinless
- 1 cup apricots Chopped, fresh or dried
- 2 cloves garlic Minced
- 1 inch ginger Fresh, grated
- 1 teaspoon cinnamon Ground
- 1 medium onion Diced
- 4 cups chicken broth Low sodium recommended
- 2 tablespoons olive oil For cooking
- 1 teaspoon salt To taste
- 1 teaspoon pepper To taste
For Serving
- 1 cup couscous Fluffy, or crusty bread
Instructions
Preparation
- Prepare all ingredients, envisioning the vibrant colors and aromas.
- In a large pot or tagine, warm olive oil over medium heat until it shimmers.
- Add diced onion and sauté until soft and translucent.
- Season chicken thighs with salt and pepper, then add to the pot and brown on all sides.
- Stir in minced garlic, grated ginger, and aromatic cinnamon until fragrant.
- Add chopped apricots and lightly sauté until they begin to soften.
- Pour in chicken broth, surrounding the chicken.
- Cover the pot, reduce heat, and simmer for 30-40 minutes until chicken is tender.
- Taste and adjust seasoning if needed, allowing flavors to fully develop.
Serving
- Serve the stew hot over fluffy couscous or with freshly baked crusty bread.
Notes
For best results, allow chicken to marinate in spices for at least an hour. Use fresh apricots when in season for more sweetness. Adjust spices according to preference.