Moroccan Chicken (thighs)

chocolate moose

Wed, Jul 27 2011, 12:18 pm

Moroccan Chicken (thighs)
From a mgazine

Half tsp Cinnamon
Half tsp Ginger
Pinch Pepper
Chicken, any kind
1 T Olive oil
2 T Shallots
3/4 cup Broth or water
3/4 cup White wine
3/4 cup Chickpeas
3/4 cup dried Apricots, roughly chopped
Zest of one lemon
1/4 cup Pistachios, chopped and toasted
1/4 cup Cilantro

You preheat your oven to 400 deg. In a medium bowl, mix your spices and toss with chicken. Cook chicken in oil, turning to cook. Add the shallots, liquid and wine and bring to the boil. Add chickpeas and your apricots. Bake in oven for about 30 minutes. Garnish with cilantro and pistachios.

Disclaimer: orig. recipe did not say when to add the lemon zest. I added it before baking.

Last edited by chocolate moose on Wed, Jul 27 2011, 3:09 pm; edited 1 time in total

CatLady

Wed, Jul 27 2011, 2:35 pm

Yum! That sounds really good, and apricots are in season, so that'll make the dish even better-tasting (assuming it's fresh apricots because otherwise dried apricots would have been specified). I have some whole-wheat couscous in the house to serve this over.

chocolate moose

Wed, Jul 27 2011, 3:11 pm

I'msorry, it IS dried apricots. I edited the recipe.

As far as cooking, if it's thighs, you want to follow those directions. I haven't tried it with cutlets but it would require much less cooking time, I'm sure.