Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons (30ml) olive oil, plus extra for browning
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of fresh ginger, grated
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon saffron threads, lightly crushed
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional, for a bit of kick)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (240ml) chicken broth
  • 1/2 cup (120ml) water
  • 1 cup (150g) dried apricots, halved
  • 1/4 cup (40g) slivered almonds, toasted (for garnish)
  • 1/4 cup (5g) fresh cilantro, chopped (for garnish)

Instructions:

  1. In a large bowl, combine chicken with olive oil, chopped onion, minced garlic, grated ginger, ground spices (ginger, cumin, cinnamon, saffron, turmeric, cayenne - if using), salt, and pepper. Mix well, cover, and refrigerate for at least 30 minutes (or up to overnight) to allow the flavors to develop.
  2. Heat a tablespoon of olive oil in the pot over medium-high heat. Brown the chicken in batches, being careful not to overcrowd the pot. Set the browned chicken aside.
  3. Add the chicken broth and water to the pot, scraping up any browned bits from the bottom (deglaze, chef-speak!). Bring to a simmer.
  4. Return the chicken to the pot. Add the halved dried apricots. Cover and simmer over low heat for 1 hour, or until the chicken is tender and the apricots are plump.
  5. Taste and adjust seasoning with salt and pepper as needed. Garnish with toasted slivered almonds and fresh chopped cilantro. Serve hot. For delightful moroccan recipes, this is a great choice.