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Moroccan Chicken with Dried Apricots, Chickpeas, Butternut Squash and Green Olives

moroccan-chickenOkay, so admittedly I have never been to Morocco so I make no claims to its authenticity. But it is delicious and reheats beautifully.


1 cut-up chicken

1 can of chickpeas drained (or 12 ounces of dried chickpeas soaked overnight, then drained)

1 onion, cut up

2-3 cloves of garlic, minced

1 cup of cut-up butternut squash

2 medium carrots, chopped

1 cup of dried apricots

1/2 cup of pitted green olives

2-4 cups of chicken broth

2 tablespoons paprika

1 tablespoon ground cumin

1 tablespoon ground turmeric

1 teaspoon ground cinammon

1 teaspoon ground ginger

salt & pepper

2 tablespoons of vegetable oil




Salt and pepper the chicken pieces to taste, while heating oil in the dutch oven. Sear the chicken with its skin on in the dutch oven until all sides are crispy. Remove the chicken from the dutch oven and pour off some of the chicken fat if you prefer a less oily batch. Then sautee the onions in the remaining chicken fat. Once onions are translucent and slightly golden, add the minced garlic and stir for 30 seconds until garlic is aromatic. Then add the spices in and give a stir to wake them up with the heat and fat. After the spices are warmed up, add in the veggies, and return the chicken to the pot (you can remove the chicken’s skin if you prefer).  Pour the chicken broth over the chicken and veggies to cover, then cook low (300-325 degrees) and slow for at least 90 minutes covered. About 30 minutes before the end, toss in the dried apricots and stir in so that they soak up the delicious juices from the chicken and veg.  Keep an eye on the level of liquid in the dutch oven; if it gets too low add a little water or broth.

To serve, place over a bed of steamed rice or couscous. Even though it’s mixing cuisines, I love to serve this with a cucumber yogurt (raita-style) salad on the side to offset and cool the palate from the spices.

This dish also does well cooked the evening before or in a slow cooker, then served.




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