Moroccan Style Chicken

11 ingredients
5 steps

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon cumin
  • 1 tablespoon turmeric
  • 1 tablespoon paprika
  • 1 tablespoon coriander
  • 1 tablespoon garlic salt
  • 1 tablespoon red pepper flakes
  • 2 lbs boneless skinless chicken pieces, cut into 1-inch cubes (breasts or thighs)
  • 1 onion, chopped
  • 1/2 cup dried apricot, cut into bite sized pieces
  • 2 cups chicken stock

Directions

  1. 1
    Add first 8 ingredients to a gallon sized zip top bag. Squoosh around (yes, that is the technical term) to coat the chicken evenly.
  2. 2
    Heat your largest skillet over medium high heat. When it is nice and hot, add the chicken to the pan, spreading it in a single even layer.
  3. 3
    Brown chicken; turn and brown other side, about 4 minutes per side.
  4. 4
    Scoot the chicken to one side of the pan and add the onions. Saute until just carmelized.
  5. 5
    Add apricots and chicken stock; stir gently to combine. Bring to a boil, then turn heat down and simmer 10 minutes.

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