Chicken with prunes, apricots and honey

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“I found this in a magazine, but I have changed a few things to suit our tastes. We usually have this over cous cous, with a couple of Moroccan salads that I plan to post seperately.”
1hr 15mins

Ingredients Nutrition


  1. Heat the oil in a large pan, and brown the chicken pieces in batches.
  2. Pour off all but 1 tablespoon of the oil, and add the onion, cooking and stirring until soft.
  3. Stir in the spices and cook for 1 minute.
  4. Return the chicken to the pan, and toss to coat in the onion mixture.
  5. Add the stock and simmer, covered for 30 minutes or until the chicken is tender.
  6. Remove the chicken pieces from the pan; cover to keep warm.
  7. Add the honey, prunes and apricots to the pan, then simmer, uncovered, for about 10 minutes or until the sauce thickens slightly.
  8. Meanwhile, put sesame seeds in a small heated pan and cook, stirring over a medium heat until browned.
  9. Remove the seeds.
  10. Melt the butter in the same pan and cook almonsd, stirring until lightly browned.
  11. Return the chicken to the sauce, and cook covered until the chicken is hot.
  12. Serve sprinkled with sesame seeds, almonds and preserved lemon.

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