Moroccan Chicken With Apricots Recipes

Steps:

• In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.

Steps:

• Chop the chicken into bite size pieces and salt and pepper.
• In a heavy skillet heat oil and saute chicken in oil until brown and cooked through.
• Remove chicken from skillet and keep warm while you make the sauce.
• Add onions and garlic to the skillet and saute.
• Add flour, cinnamon, cumin, and ginger to skillet and mix well.
• Whisk in chicken broth.
• Stir in apricots, lemon juice and honey.
• Boil sauce for about 5 minutes or until the sauce is thick enough to coat a spoon; while the sauce is boiling occasionally stir to prevent burning it.
• Coat the chicken with the sauce by either mixing the chicken back into the skillet or mixing both chicken and sauce into a serving dish.
• Sprinkle with toasted almonds.

Steps:

• Spatchcock the chickens - see tip, below, or ask your butcher to do it for you. Put the olive oil, coriander, sumac, cumin, fennel, chilli, garlic, lemon zest and juice, pomegranate molasses and some ground black pepper into a food processor or blender, and whizz to a paste. Divide between 2 large food bags, add a chicken to each, then squeeze out the air and seal before giving everything a good squelch to coat thoroughly. Marinate for 24-48 hrs in the fridge, turning and squishing every so often.
• Fire up a barbecue and let the flames die down, or heat oven to 220C/200C fan/gas 7. Lift the chicken out of the bags and season well with salt. Barbecue or roast the chicken for 25-30 mins on each side until crisp and cooked through. Set aside on a platter, loosely cover with foil, to rest while you do the apricots. If you roasted rather than barbecued, keep the tin juices warm for serving.
• Put the apricots in a small, snug roasting tin. Whisk the preserved lemon, honey, orange blossom and vinegar with some seasoning. Pour over the apricots and roast, or sit on the barbecue, for 20 mins until soft.
• Serve the chicken with any cooking juices, the apricots and saffron yogurt.

Steps:

• In the morning (or the night before), combine first 13 ingredients in ungreased 2 quart shallow casserole.
• Add chicken. Turn to coat. Cover. Chill for at least 8 hours or overnight. Stir.
• Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink.

Steps:

• Combine spices in small bowl and set aside.
• Mince 1 strip lemon zest; combine with 1 teaspoon minced garlic and mince together until reduced to fine paste; set aside.
• Season both sides of chicken pieces liberally with salt and pepper.
• Heat oil in large heavy--bottomed Dutch oven over medium-high heat until beginning to smoke.
• Brown chicken pieces skin side down in single layer until deep golden, about 5 minutes; turn chicken pieces and brown on second side, about 4 minutes more.
• Transfer chicken to large plate; when cool enough to handle, peel off skin and discard.
• Pour off and discard all but 1 tablespoon fat from pot.
• Add onion and 2 remaining lemon zest strips to pot and cook, stirring 5 to 7 minutes
• Add remaining 4 teaspoons garlic and cook, stirring,about 30 seconds.
• Add spices and cook, stirring constantly,45 seconds to 1 minute.
• Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits.
• Add thighs and drumsticks, reduce heat to medium, and simmer for 5 minutes.
• Add carrots, apricots, and breast pieces to pot, arranging breast pieces in single layer on top of carrots.
• Cover, reduce heat to medium-low, and simmer 10 to 15 minutes.
• Transfer chicken to plate or bowl and tent with foil.
• Add chickpeas to pot; increase heat to medium-high and simmer 4 to 6 minutes.
• Return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice; stir to combine and adjust seasoning with salt and pepper.
• Serve immediately.