Moroccan Braised Chicken

Name: Moroccan Braised Chicken
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.5 cup dried apricot; 1 cup water; 1 tbsp olive oil; 4 boneless skinless chicken breast halves; 1 large onion; 6 garlic cloves; 2 celery ribs; 1 cup chickpeas; 1 can stewed tomatoes (540 ml); 2 tsp grated lemon zest; 2 tbsp fresh lemon juice; 1.5 tsp ground coriander; 0.5 tsp black pepper; 0.5 cup fresh cilantro

Chicken, chickpeas and apricot simmered on the stove.

1 hr · Serves 4 · Medium

Method

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Time: Prep 25 min · Cook 35 min · 60 min total
Difficulty: medium

1
In a small bowl combine the apricots and the boiling water, let stand 10 minutes. Strain the apricots, reserving the the water, then dice the apricots. Set aside both the water and apricots until needed.
10 min
2
In a large skillet, heat the oil over medium heat, add the chicken and saute for 3 minutes per side or until golden brown. Transfer the chicken to a plate.
3 min
3
Add the onion and garlic to the skillet and cook 7 minutes, then add the celery and cook for 3 more minutes.
7 min
4
Stir in the apricots and the reserved liquid, the chickpeas, tomatoes, lemon zest, lemon juice, coriander and pepper.
5
Bring to a boil and return the chicken to the pan, reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through. Stir in the cilantro and serve.
15 min