Moroccan Inspired Apricot-Braised Chicken

Moroccan Inspired Apricot-Braised Chicken

margot 0

"This is an easy, quick, and impressive dish with a sweet and aromatic flavors from the apricots and spices. Be sure to use unsulfured apricots! The color is darker and the flavor is more complex, really giving depth and life to the dish. Serve over couscous or quinoa and top it all off with some toasted pine nuts. Yum!"


55 m servings 266 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Heat olive oil in a deep skillet over medium-high heat. Brown chicken thighs on both sides until golden, about 3 minutes per side. Set chicken aside, then stir in onion and garlic; cook for 1 to 2 minutes until the onion has softened. Stir in apricots and season with ginger, cumin, and allspice. Cook for 1 minute until spices are fragrant.
  2. Pour beer into pan, scraping the bottom of the pan to dissolve the browned bits. Add chicken, cover, and reduce heat to medium-low. Simmer gently until the chicken begins to fall away from the bone, about 30 minutes.
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  1. 8 Ratings


Yeah, you could definitely use wine instead of beer to deglaze the pan. I'm thinking white would be a good complement to to apricots, but red would certainly do in a pinch, and would be nice wi...

This was definitely edible, but less than shockingly amazing. It smelled amazing, but lacked something in the taste. Also, I would go easy on the onions and maybe add pineapple or crushed red pe...

Very very good. I use the big can of budweiser and canned apricots. The sauce is so good. There is never enough.