Dinner and Lunch · Middle eastern
Moroccan chicken with apricots
Warmly spiced braised chicken with dried apricots and almonds.
- Serves
- 4
- Prep
- 12 min
- Cook
- 40 min
- Total
- 52 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 4 servings- 700 g chicken thighs, bone-in skin-on
- 1 tbsp olive oil
- 1 large onion, sliced
- 3 garlic cloves, crushed
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 100 g dried apricots, halved
- 400 ml chicken broth
- 30 g sliced almonds
- 1/2 tsp salt
Method
Heat the olive oil in a large pot and brown the chicken thighs, then remove.
Add the onion and cook until soft, then stir in the garlic, cinnamon, cumin and ginger.
Return the chicken to the pot with the apricots and broth.
Cover and simmer for 30 minutes, until the chicken is cooked through.
Toast the almonds in a dry pan until golden.
Season with salt and scatter with almonds before serving.