Moroccan Apricot Chicken

---

  

Prep time: 25 minutes
Cooking time: 1 hour

Makes: 2 - 3 servings

    

Ras El Hanot North African Spice Blend

• 1/4 t.          salt
• 1/4 t.          ground pepper
• 1/4 t.          ground cumin
• 1/4 t.          minced ginger
• 1/8 t.          allspice
• 1/8 t.          ground cloves
• 1/8 t.          ground coriander
• 1/8 t.          cinnamon

    

Other Ingredients

• 8 - 12 oz.    chicken breast
• 1 T.             extra virgin olive oil
• 1/2 t.          salt
• 1/4 t.          ground pepper
• 2 T.            red wine vinegar
• 2 T.            olive oil
• 1/4 cup      chopped dried apricots
• 1/4 cup      pitted olives (cut in halves)
• 1/2 cup      sliced yellow onions
• 1/4 cup      sliced bell pepper
• 1/2 cup      sliced tomatoes
• 1/2 cup      chicken broth
• 2 T.            capers (plus 2 t. of juice)
• 2 T.            brown sugar
• 4 T.            white wine
• 2 T.            chopped mint leaves (or cilantro)

    

Directions

1. Place chicken breast in large bowl with crushed garlic, oregano, salt, pepper, red wine vinegar, olive oil, apricots, olives, capers and juice.
2. Place in sealed plastic bag to marinate in refrigerator for at least an hour or overnight.
3. Preheat oven to 375 deg. F.
4. Place chicken in baking dish and pour in marinade. Drizzle white wine around chicken and sprinkle sugar on top of chicken.
5. Bake, uncovered, 50 minutes or until meat temperature reaches 165 deg. F.
6. Slice chicken into 1/2-inch thick rounds and set aside to keep warm.
7. Heat oil in a pan and saute onions and bell peppers 7 minutes. Add chopped garlic and saute 1 minute.
8. Add sauce from baking dish, tomatoes and chicken broth and heat 10 minutes.
9. Pour sauce over chicken slices and serve over rice or couscous, topped with chopped mint.

 

Up a Level

Return to Home Page