Ingredients
Scale
- Chicken pieces (thighs, drumsticks, or breasts) 2 lbs
- Olive oil 2 tablespoons
- Onion, chopped 1 medium
- Garlic, minced 4 cloves
- Ras el Hanout spice blend 2 tablespoons
- Ground cumin 1 teaspoon
- Chicken broth 1 cup
- Dried apricots, halved 1/2 cup
Instructions
- Step 1: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper.
- Step 2: Brown the chicken on all sides, working in batches if necessary to avoid overcrowding the pot. Remove the chicken and set aside.
- Step 3: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, ras el hanout, and cumin and cook for another minute until fragrant.
- Step 4: Return the chicken to the pot. Pour in the chicken broth and add the dried apricots. Bring to a simmer.
- Step 5: Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
- Step 6: Serve hot over couscous or rice. Garnish with fresh cilantro or parsley, if desired.
Notes
- Store leftover North African Spiced Chicken in an airtight container in the refrigerator for up to 3 days, allowing the flavors to meld even further.
- For best results, gently reheat the chicken in a covered skillet over medium-low heat with a splash of chicken broth to prevent drying.
- Spoon the flavorful sauce generously over fluffy couscous and top with a dollop of Greek yogurt for a cool, tangy contrast.
- Chef's secret: Toast the ras el hanout and cumin in the dry pot for 30 seconds before adding the onions to amplify their warm, exotic notes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American