
Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve alone or with couscous for a heartier meal. —Arlene Erlbach, Morton Grove, Illinois
Total Time
Prep: 25 min. Cook: 4-1/2 hoursMakes
6 servings
Ingredients
- 1 teaspoon olive oil
- 1/2 cup slivered almonds
- 6 bone-in chicken thighs (about 2-1/4 pounds)
- 1/2 cup apricot preserves
- 3/4 cup chili sauce
- 1/2 cup dried apricots, quartered
- 4 teaspoons Moroccan seasoning (ras el hanout)
- 1 tablespoon vanilla extract
- 1-1/2 teaspoons garlic powder
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1/4 cup orange juice
- Chopped fresh parsley, optional
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source https://www.tasteofhome.com/recipes/moroccan-apricot-chicken/
source https://www.tasteofhome.com/recipes/moroccan-apricot-chicken/
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