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Garden Infuzions

Moroccan Chicken with Apricots and Morocco Blend Infused Olive Oil

Tender chicken thighs simmer with apricots, onions, garlic, and warm Morocco Infused Olive Oil Blend for a fragrant skillet dinner that feels sunny, cozy, and deeply flavorful.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: African, Fusion Cuisine, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons Morocco Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 cup chicken broth
  • 3/4 cup dried apricots
  • 1/2 cup sliced green olives
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro

Equipment

  • 1 Large skillet At least 12-inch wide
  • 1 Wooden spoon For stirring and scraping
  • 1 Tongs For turning the chicken
  • 1 set Measuring cups For broth, apricots, and olives
  • 1 set Measuring spoons For spice and oil measurements

Method
 

Instructions
  1. Pat the chicken thighs dry and season them with salt, black pepper, cumin, coriander, cinnamon, and paprika.
  2. Heat the Morocco Infused Olive Oil Blend and olive oil in a large skillet over medium-high heat. Brown the chicken on both sides, then move it to a plate.
  3. Lower the heat to medium and add the onion. Cook until softened and lightly golden, then stir in the garlic and tomato paste for about 1 minute.
  4. Pour in the chicken broth and scrape up any browned bits from the pan. Add the apricots, olives, honey, and lemon juice.
  5. Return the chicken to the skillet, nestling it into the sauce. Cover and simmer until the chicken is cooked through and the sauce has thickened, about 20 to 25 minutes.
  6. Uncover for the last few minutes if you want the sauce a little richer and more concentrated.
  7. Finish with parsley and cilantro, then serve hot with couscous, rice, or warm flatbread.

Notes

For the best texture, brown the chicken in batches if your skillet is crowded. The sauce should be glossy and lightly reduced, not dry. If you want a little extra brightness, add a small squeeze of lemon right before serving.

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