Best 7 Moroccan Chicken With Chickpeas And Apricots Recipes

CHICKEN AND CHICKPEA TAGINE WITH APRICOTS AND HARISSA SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Heat canola oil in a large Dutch oven or a tagine over high heat. Season chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed; cook until golden brown. Turn the thighs over and cook for 2 minutes longer. Remove chicken to a plate.
• Remove all but 2 tablespoons of the oil from the pan then add the olive oil and heat over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the ras al-hanut and cook another 30 seconds. Add the saffron with the soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to a simmer. Nestle the chicken into the mixture and bring to a simmer. Cover and cook on the stovetop or in the oven for 35 to 40 minutes or until the chicken is tender. Do not remove the lid to check on the chicken until this time. Garnish each serving with a dollop of Harissa Sauce, parsley and cilantro.
• Whisk all ingredients together in a small bowl and let stand at least 30 minutes in the refrigerator before serving.

MOROCCAN APRICOT CHICKEN

Steps:

• In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.

INSTANT POT® CHICKEN TAGINE WITH APRICOTS AND CHICKPEAS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Place olive oil in the hot cooker and fry chicken thighs until browned, 2 to 3 minutes per side. Remove chicken from the inner pot and set aside.
• Add onion and garlic to the pot, followed by cinnamon, cumin, turmeric, red pepper flakes, and saffron. Cook and stir until onion is soft, about 5 minutes. Press Cancel to leave Saute mode.
• Place chicken back into the pot on top of onion mixture. Pour in tomatoes and chicken broth. Sprinkle apricots over the top. Season with salt and pepper. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in chickpeas and mint leaves.

CHICKPEA TAGINE WITH CHICKEN AND APRICOTS

Steps:

• Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan.
• Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.
• Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls garnished with parsley.

MOROCCAN CHICKEN WITH CHICKPEAS AND APRICOTS

Steps:

• Combine spices in small bowl and set aside.
• Mince 1 strip lemon zest; combine with 1 teaspoon minced garlic and mince together until reduced to fine paste; set aside.
• Season both sides of chicken pieces liberally with salt and pepper.
• Heat oil in large heavy--bottomed Dutch oven over medium-high heat until beginning to smoke.
• Brown chicken pieces skin side down in single layer until deep golden, about 5 minutes; turn chicken pieces and brown on second side, about 4 minutes more.
• Transfer chicken to large plate; when cool enough to handle, peel off skin and discard.
• Pour off and discard all but 1 tablespoon fat from pot.
• Add onion and 2 remaining lemon zest strips to pot and cook, stirring 5 to 7 minutes
• Add remaining 4 teaspoons garlic and cook, stirring,about 30 seconds.
• Add spices and cook, stirring constantly,45 seconds to 1 minute.
• Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits.
• Add thighs and drumsticks, reduce heat to medium, and simmer for 5 minutes.
• Add carrots, apricots, and breast pieces to pot, arranging breast pieces in single layer on top of carrots.
• Cover, reduce heat to medium-low, and simmer 10 to 15 minutes.
• Transfer chicken to plate or bowl and tent with foil.
• Add chickpeas to pot; increase heat to medium-high and simmer 4 to 6 minutes.
• Return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice; stir to combine and adjust seasoning with salt and pepper.
• Serve immediately.

MOROCCAN CHICKEN THIGHS WITH CHICKPEAS AND RAISINS

Steps:

• In a large heavy saucepan (I use my electric frypan for this) heat oil over medium heat.
• Season the chicken with salt and pepper the brown well on both sides; transfer to a plate.
• Add in onions and garlic; saute for about 5 minutes, then add in cumin, turmeric, paprika and cinnamon; cook stirring with a wooden spoon for about 1 minute.
• Stir in broth, honey, lemon zest and flour; stir to combine.
• Then add in the browned chicken; simmer covered for about 15 minutes.
• After 15 minutes of cooking add in the raisins and continue to cook (UNCOVERED) until the chicken is completely cooked through (about 15-20 minutes).
• Season with salt and pepper.
• Remove the chicken to plate/s.
• Add in the chickpeas and simmer for 5 minutes.
• Pour the sauce over the chicken and serve with cooked rice.

CHICKEN AND CHICKPEA TAGINE

Steps:

• Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
• Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.