Spicy Moroccan Chicken With Apricots and Prunes (Low Fat)
photo by Chef floWer
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1⁄2 cup white wine
- 3 tablespoons honey
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cinnamon
- 1 medium onion, sliced
- 4 garlic cloves, minced
- 2⁄3 cup pitted prune
- 2⁄3 cup dried apricot, halved
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 lbs boneless skinless chicken thighs, halved
directions
- 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.
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Reviews
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I am going to try this recipe on Friday. One person wrote that they would cube the chicken breast next time. The recipe calls for thighs. This is important to note. In recipe's there is a difference. Thighs have a different flavour and lend to this type of recipe. I will use thighs, less dry. I will write the review after. I can tell already that it's going to be amazing. I might make it a touch spicier.
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I had never cooked any kind of middle eastern dish when I decided to make this, so I didn't know how it would turn out. But, the ingredients looked good so I decided to give it a try. I did make one very minor change. I used 1/2 tsp. of onion powder instead of the sliced onion. This dish turned out WAY beyond my expectations. It was absolutely DELICIOUS! It had just the perfect blend of sweetness and spice and savory flavors. I like a little spice in dishes that call for it, but I don't care for really hot dishes. This one was just perfect! Sometimes online recipes can be disappointing. This one was not. I highly recommend it. I will definitely be making this again...and again...and again! My thanks to the person who posted this.
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This was good, but not fabulous like I thought it would be. DH liked it more than me - right away, after the first bite he called it "sweet and spicy moroccan chicken" so that's a great sign! I loved that this only used a T of evoo, and I have a feeling that I don't even need that much! I used "hot paprika in oil" instead of chili powder - which is essentially the same, but doubled the amount you stated. I'm glad I did - I still didn't think it was spicy. Maybe a little spunky, but not spicy for me. Changes I would make next time is cubing the chicken breast, and also adding a bit of harissa to give this a real kick. Maybe add some whole garlics as well. I'll definitely be playing around with this very versatile recipe!
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I love these flavours so I was itching to make this recipe. It is sooo good! I prepared a half recipe last night and split it into 2 smaller casseroles. One I took to work and have just baked for my lunch. I served it with plain couscous. (My workmates devoured the remaining serve!) The second one I have popped into the freezer for dinner next week. Thank you Crafty. This will be a regular of mine.
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RECIPE SUBMITTED BY
Crafty Lady 13
Dalton, OH
<p>Update: I have changed my profile picture in honor of my dear best friend and loyal companion that I lost to cancer on 6/25/11. Maxx was the best dog that anyone could ever hope to have in their life. Until we meet again, sweet boy, you will be forever in my heart and memories. I currently live in the country with two dogs (a 12 pound poodle mix named Suki and a new member to the family, a 7-month old(?) 7.5 pound terrier mix named Angel ). I got Angel from the dog pound a week after I lost my beloved Maxx. Suki and I both needed a new companion to help us cope with our loss. Nothing will ever replace Maxx, but she has helped to uplift Suki's spirit. I am a secretary for a county school board. I love to cook, bake, crochet, paint, sew, read and anything to do with crafts. I was born in Tokyo,Japan. My father was in the Air Force and my moher was Japanese. I love to cook (and eat) a variety of foods from many different nations. I especially like trying out new recipes and experimenting with both old and new recipes. I also love participating in the great Zaar events like the tag games, recipe swaps, and Zaar World Tours. I recently participated in my first RSC contest. I have definitely had a lot of fun since joining Recipezaar. Update - September 20, 2007 I am proud to announce that I have just been blessed with my first grandchild. My son and daughter-in-law have given me a beautiful little granddaughter. [URL=http://s183.photobucket.com/albums/x147/Crafty_Lady_13/?action=view¤t=f6fd3ae3.pbw][IMG]http://s183.photobucket.com/albums/x147/Crafty_Lady_13/th_102_0365-1.jpg[/IMG][/URL] Make Reservation Online Create your own visitor map *************************************************** [Reply]</p>