Moroccan chicken with dried apricot and olive sauce
8 servings
45 minutes
Moroccan-style chicken with apricot and olive sauce is a vibrant embodiment of the richness of Moroccan cuisine. Its roots trace back to the traditions of North Africa, where spices play a key role in creating depth of flavor. The tender chicken meat is infused with a fragrant marinade of honey, lemon juice, and Eastern spices before achieving a golden crust when baked. The apricot and olive sauce, rich in sweet-salty harmony, complements the dish with an exquisite taste, creating a complex, layered bouquet. This recipe is perfect for special occasions when you want to delight yourself and loved ones with an exotic yet cozy dish. It is recommended to serve the chicken with aromatic couscous or fresh bread that absorbs the rich sauce well. Enjoy this gastronomic journey to the heart of Morocco!
1
In a large bowl, mix honey, oil, and lemon juice. Add ginger, garlic, salt, pepper, and all spices, and mix well. Place chicken pieces in the marinade, mix, cover the bowl, and refrigerate for 1 hour. After an hour, turn the chicken pieces and refrigerate for another hour.
- Honey: 2.5 tablespoons
- Vegetable oil: 0.3 glass
- Lemon juice: 3 tablespoons
- Garlic: 1 clove
- Grated ginger: 2 teaspoons
- Ground coriander: 0.5 teaspoon
- Ground cumin: 1 teaspoon
- Cinnamon: 0.5 teaspoon
- Ground red pepper: 0.1 teaspoon
- Salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
- Chicken thighs: 8 pieces
2
Preheat the oven to 200 degrees. Place the chicken in a baking dish in a single layer. Do not pour out the marinade. Cover the chicken with foil and bake in the preheated oven for 35 minutes. Then remove the foil and pour out the released juice.
3
Soak the dried apricots in boiling water for 8–10 minutes, then drain the water. Heat 1 tablespoon of vegetable oil in a pan, add the onion and sauté for 5–6 minutes, then add the dried apricots, olives, marinade, and bring to a boil. Cook until the marinade thickens, about 2–3 minutes. Then add cilantro to the marinade and mix.
- Vegetable oil: 0.3 glass
- Onion: 1 piece
- Dried apricots: 160 g
- Pitted olives: 20 pieces
- Chopped cilantro (coriander): 2 tablespoons
4
Preheat the grill and grill the chicken on both sides for about 3 minutes each side. If there is no grill, leave the chicken in the oven longer—remove the foil and increase the temperature to create a nice golden crust. Serve the chicken with apricot and olive sauce.
- Chicken thighs: 8 pieces