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Nutrition Facts
Serving Size 1 (237g) Recipe makes 8 servings
Calories 207
Calories from Fat 57		(27%)
Amount Per Serving		%DV
	Total Fat 6.4g	9%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 81mg		27%
Sodium 176mg		7%
Potassium 506mg		14%
Total Carbohydrate 10.3g		3%
	Dietary Fiber 1.6g	6%
	Sugars 6.1g
Protein 26.6g		53%
detailed view... how is this calculated?

Moroccan Style Chicken

Recipe #224920 | 30 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: CraftScout
Apr 26, 2007

I was watching the Food Network one day, and there were two episodes which focused on Moroccan style dishes. They both sounded really good, so over the next few months, I fused the two main recipes into one. This is really nice served with couscous, roasted acorn squash, and a creamy mint yoghurt sauce.

SERVES 8 (change servings and units)

Ingredients

1 tablespoon olive oil
1 tablespoon cumin
1 tablespoon turmeric
1 tablespoon paprika
1 tablespoon coriander
1 tablespoon garlic salt
1 tablespoon red pepper flakes
2 lbs boneless skinless chicken pieces, cut into 1-inch cubes (breasts or thighs)
1 onion, chopped
1/2 cup dried apricot, cut into bite sized pieces
2 cups chicken stock

Directions

1
Add first 8 ingredients to a gallon sized zip top bag. Squoosh around (yes, that is the technical term) to coat the chicken evenly.
2
Heat your largest skillet over medium high heat. When it is nice and hot, add the chicken to the pan, spreading it in a single even layer.
3
Brown chicken; turn and brown other side, about 4 minutes per side.
4
Scoot the chicken to one side of the pan and add the onions. Saute until just carmelized.
5
Add apricots and chicken stock; stir gently to combine. Bring to a boil, then turn heat down and simmer 10 minutes.

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Featured Reviews for This Recipe

From: Big Dino

On Oct 31, 2008

One of my favourite dishes on Zaar. I've made this a couple of times now, and it doesn't cease to disappoint. Others have stated that they like to cut down on the chilli flakes. I keep them the same, but I do like my dishes reasonably hot. I did, however, double the amount of apricots. The one thing that I do disagree with is that should only simmer for 10 minutes at step 5. I turn the heat right down and let it simmer for around 1hr - 1hr 15. The result is that the meat is beautifully soft, and full of flavour. This is definitely a recipe I'm going to use again and again for years to come.

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From: **Jubes**

On Jun 15, 2007

Reviewed for Zaar World Tour 3 Made as stated only cut back on the red pepper flakes and added extra apricots- mainly for the children's benefit. We really enjoyed this dish. I thought it would have a very runny sauce as it had no thickeners added. The apricots took in all the excess stock and the dish had a fantastic flavour. We will be making this one again. Served with Chef floWers "Savoury Couscous". Thanks for a great recipe.

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From: Bayhill

On Jun 8, 2007

Delicious! I love spicy meat and fruit dishes and this chicken fit the bill. I made it as written except that I reduced the red pepper flakes to 1-1/2 tsp. I love very spicy food but I live with a couple of lightweights, so I had to tone it down a bit. I served this over roasted garlic couscous and served it along with roasted acorn squash. We enjoyed this dish very much...thank you for sharing. Made for ZWT3.

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