Everyday Meals

Moroccan Chicken With Apricots & Lemon


A delicious Moroccan chicken dish.

Prep time:15 mins

Cook time:45 mins

Serves: 6


  • 1 red onion, peeled and roughly chopped
  • 3 cloves garlic, peeled
  • 1/3 cup each fresh coriander and flat leafed parsley
  • 1 small fresh red chilli, seeded
  • 2 teaspoons ground cumin
  • ½ teaspoon turmeric
  • 1 tablespoon olive oil
  • 2 tablespoons seasoned plain flour
  • 1.2kg skinless chicken thigh fillets
  • 2 tablespoons extra olive oil
  • 2 cups salt reduced chicken stock
  • 400g can Edgell Chick Peas, drained
  • 8-10 dried apricot halves
  • 6 fresh dates, halved
  • ½ lemon, thinly sliced
  • 2 tablespoons honey


Step 1

Place red onion, garlic, coriander, parsley, red chilli, cumin, turmeric and olive oil into a food processor and process until finely chopped. Heat a large frying pan and spray with oil. Add onion mixture and cook for 1-2 minutes, stirring continually.

Step 2

Coat chicken with seasoned flour. Push onion mixture in pan to one side and pour in 2 tablespoons olive oil, add coated chicken and cook until browned.

Step 3

Stir in chicken stock and bring to the boil. Add drained Edgell Chick Peas, apricots, dates, lemon slices and honey. Cover and simmer for 40 minutes, stirring occasionally. Serve with pearl couscous and extra honey for drizzling.

Tasty Tip!

Honey can be replaced with 1-2 tablespoons pomegranate syrup which is available at speciality Middle Eastern delis.

Moroccan Chicken With Apricots  Lemon
User rating:
  • 4

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  • Chick Peas 400g

    Chick Peas 400g

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