Chicken and Apricot Stew is a flavor-packed dish that will transport your taste buds to the bustling markets of Morocco. The combination of succulent chicken, plump apricots, and aromatic spices creates a symphony of flavors that’s both familiar and exciting.
About the Recipe
You’ll want to try this Chicken and Apricot Stew because it’s a delightful fusion of sweet and savory flavors that’ll tantalize your taste buds. The stew is also incredibly versatile – you can serve it over couscous, rice, or even crusty bread for sopping up the flavorful sauce.
Why You’ll Love This Recipe
This stew is a true crowd-pleaser. The juicy chicken is fall-off-the-bone tender, the apricots add a lovely sweetness, and the blend of spices creates a warm, comforting aroma that’ll make your mouth water. Plus, it’s a one-pot wonder that’s easy to prepare.
Chicken and Apricot Stew
Cooking Tips
For best results, use bone-in chicken pieces – the bones add extra richness to the stew. Also, don’t skip soaking the apricots – it helps them plump up and infuse the sauce with their fruity flavor. And finally, a generous sprinkle of fresh cilantro or parsley brightens up the dish.
Serving and Storing Suggestions
This stew serves 4-6 people and takes around 1.5 hours to prepare. Leftovers keep well in the fridge for 3-4 days or can be frozen for up to 3 months. just reheat gently on the stovetop, adding a splash of broth if needed.
Similar Recipes
- Moroccan Lamb Tagine with Apricots and Almonds
- Chicken Tagine with Olives and Preserved Lemons
- Harira (Moroccan Lentil and Chickpea Soup)
- Couscous with Seven Vegetables
Nutrient Benefits
This hearty stew is packed with lean protein from the chicken and a good source of fiber thanks to the apricots. The warming spices like cinnamon and turmeric also provide anti-inflammatory benefits.
Chicken and Apricot Stew
Ingredients
- 1 kg Chicken Breasts and Thighs (boneless, skinless, chopped into pieces)
- 4 tbsp Olive Oil
- 2 Onion (small (1 chopped and 1 sliced))
- 1 Garlic Clove (minced)
- 1 tsp Cinnamon Powder
- 1/4 tsp Turmeric Powder
- Salt as per taste
- 1 tsp Pepper
- 3 tbsp Honey
- 1 cup Dried Apricots (soaked in water for 12 hours)
- Couscous (prepared according to directions on the package)
Instructions
- Heat oil in a large pan.
- Add chicken, chopped onion and garlic.
- Saute for 5 minutes or until chicken stars to turn brown and onions are soft.
- Add 1 cup of water.
- Add sliced onions, cinnamon powder, turmeric powder, salt, pepper and stir well.
- Add more water until chicken is just covered.
- Increase heat to high and bring to a boil.
- Cover the pan with a lid, reduce heat and simmer for an hour or until chicken is cooked and tender.
- Transfer the chicken pieces to a plate.
- Add honey and soaked apricots to the pan.
- Stir well and simmer for 20 minutes more or until it begins to thicken.
- Add the chicken to the pan and cook for a few minutes more.
- Serve hot with couscous.
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Frequently Asked Questions
Can I use dried apricots instead of fresh?
Without a doubt. In fact, most recipes call for dried apricots that are soaked in water to rehydrate them. merely soak 1 cup of dried apricots in water for 8-12 hours before adding them to the stew.
Do I need to brown the chicken first?
Browning the chicken first isn’t strictly necessary, but it does add wonderful depth of flavor to the stew. The caramelized bits left behind in the pan after browning also help thicken the sauce.
What can I serve with this stew?
Fluffy couscous is the classic accompaniment, but this versatile stew also goes well with basmati rice, crusty bread for dipping, or even roasted vegetables on the side.
How spicy is this dish?
This stew gets its warmth from the cinnamon and touch of turmeric rather than heat from chilies or cayenne. So it has a lovely depth of flavor without being overly spicy. Feel free to adjust the black pepper to taste.
Can I make this in a slow cooker?
You bet. Brown the chicken and aromatics first, then transfer everything to your slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until the chicken is fork-tender.
