University of Birmingham graduate with a passion for food & cooking as part of a healthy lifestyle

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Monday, 4 March 2013

Moroccan chicken

This is a dish my dad used to make years ago - I only just remembered it and how delicious it was so  had to get the recipe from him straight away. I'm not a fan of spicy food or coriander therefore most Indian or Moroccan recipes I have to adapt or I just tend not to try them which is a shame. The reason I love this one so much is because it isn't spicy at all but still has incredible flavour from the chicken thighs, cinnamon and sweet apricots. The sweet with savoury in this dish works perfectly together and the light, fluffy cous cous is perfect with the sauce. As I've sad before, I love cooking with chicken thighs because they're so moist and tender. The other good thing about this recipe is that it's really quick to make but it still tastes like a special meal that someone's slaved over for hours...
Serves 2
- 4 boneless and skinless chicken thighs, cut in half
- 2 cloves of garlic, crushed
- 1 onion, chopped
- 75g dried apricots, quartered
- 1 tsp ground cinnamon
- 300ml chicken stock
- 1 tsp turmeric
- lemon juice
- cous cous, to serve

1. Fry the chicken thighs in olive oil for 5-10 minutes, or until browned on both sides.
2. Add the garlic and onion and cook for a further 5 minutes.
3. Add in the apricots and cinnamon and stir.
4. Mix the turmeric into the prepared chicken stock and pour into the pan.
5. Bring to the boil, then cook for about 10-15 minutes.
6. Remove the chicken thighs and set aside, keeping hot.
7. Raise the heat and reduce the sauce until it is fairly thick and syrupy.
8. Meanwhile, cook the cous cous according to packet instructions.
9. Add the lemon juice to the sauce, then serve up the cous cous, with the chicken thighs placed on top, and pour over the sauce. Serve immediately.

Enjoy :)


  1. Another lovely recipe, quick, easy and very tasty, my girls loved the apricots x

  2. Thank you, glad you enjoyed! It's becoming one of my favourite dinners now. The apricots are the best part! x