Moroccan Chicken Stew – With Apricots (YUM!)
This Moroccan Chicken Stew recipe is from our book Always Delicious – and it certainly lives up to the name of the book! We absolutely love the warm and comforting flavors in this stew. For a twist, we’ve added a subtle sweetness with apricots, carrots, and squash. The sweet fruits and vegetables paired with the warming spices make a balanced dish that feels a bit like a hug-in-a-bowl. Try pairing this stew with Cauliflower Couscous, Parsnip Rice, or cooked quinoa/brown rice (if in Phase 2).
Chef Kenzie’s Twist!
Although apricots taste absolutely delicious in this recipe, you can also experiment with a few different types of fruits. Chef Kenzie has experimented with peaches (P1), apples (P1), mango (P2), and pineapple (P2) in place of the apricots. The purpose of the fruit is to balance the warming spices of the curry. So, whether you use apples, peaches, or apricots – you’ll still get that wonderful medley of flavors!
Do you have your own twist? Share it in the comments below or post a picture of your recipe in our Facebook Group – we always love hearing about your delicious meals!
Looking for More Dairy-Free or Quick-and-Easy Recipe Ideas?
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Moroccan Chicken Stew with ApricotsChef Dawn Ludwig
- 1 recipe Moroccan Sauce
- 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch cubes or slices
- 1-2 tbsp extra-virgin olive oil
- 1 medium onion, diced
- 2 medium carrots, cut into chunks (about 1 cup)
- 1 small sweet potato or 1/2 small winter squash (kabocha, butternut, buttercup, etc.; peeled), cut into 1-inch pieces (about 1 ½ cups)
- 6 dried apricots, whole or diced, or 4 fresh apricots, quartered and pitted
- ¼ cup water
- ¼ tsp salt
- 1 (2-inch piece) fresh ginger, peeled and sliced into thin rounds
- 3 medium cloves garlic
- 1 (3- to 4- inch piece) fresh turmeric, peeled, or 1 teaspoon ground turmeric (optional)
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- dash of grated nutmeg
- ¼ tsp ground white or black pepper
- 9-10 sprigs cilantro, stems and leaves coarsely chopped
- ¼ cup extra-virgin olive oil
- ¼ cup water
- ½ tsp salt
- dash of cayenne pepper, or to taste (optional)
For the Moroccan Sauce
- Place all the ingredients in a wide-mouthed mason jar or cup that will fit an immersion blender without splashing. Blend, working the blender in the jar until the garlic, ginger, and turmeric are smooth.
- Place a lid on the jar. For best results, set aside for at least 1 hour to allow the flavors to develop. The sauce will keep in the refrigerator for up to 2 week.
For the Moroccan Chicken Stew
- Place the sauce in a large zip-top bag, add the chicken, seal the bag, and massage to completely coat the chicken with the sauce. Place it in the refrigerator to marinate for at least 1 hour and up to overnight (or cook it immediately if you have less time).
- Heat the olive oil in a Dutch oven or stovetop-safe slow cooker insert over medium heat, or in a slow cooker on the sauté setting. Add the onion and cook, stirring, until translucent, 3 to 5 minutes.
- Stir in the chicken and sauce from the bag, carrots, sweet potatoes, apricots, water, and salt. Cook, stirring, for 5 to 7 minutes. Reduce the heat to low, or transfer the ingredients or the slow-cooker insert to the slow cooker. Cover and simmer for at least 30 minutes or up to 1 1/2 hours on the stovetop (longer, slow cooking creates a more savory dish) or cook on low in a slow cooker for up to 8 hours or according to the manufacturer’s instructions. If desired, remove the lid for the last 15 to 30 minutes to thicken the sauce.½