Slow-Braised Moroccan Chicken with Apricots & Almonds
Moroccan Chicken
Fragrant Moroccan chicken with apricots, almonds, and warm spices—perfect for iftar.
Nutrition (per serving)
This slow-braised Moroccan chicken is the kind of dish I love to make for iftar during Ramadan — fragrant, comforting, and forgiving in the kitchen. Tender bone-in thighs simmer in a sauce of tomatoes, saffron, warm spices, and sweet apricots, then finish with toasted almonds and bright herbs for contrast.
It feels special but is easy to pull together: a quick sear, a fragrant sauté, and a gentle braise while you set the table or prepare sides. Serve it over couscous for a communal, soul-warming meal that will keep everyone satisfied and nourished.
Ingredients
- Bone-in skin-on chicken thighs:3 lb
- Olive oil:3 tbsp
- Yellow onion, thinly sliced:1 large
- Garlic cloves, minced:4 pieces
- Fresh ginger, grated:1 tbsp
- Ground cinnamon:1 tsp
- Ground cumin:1 tsp
- Paprika:1 tsp
- Turmeric:1/2 tsp
- Saffron threads:1/8 tsp
- Kosher salt:1 1/2 tsp
- Black pepper:1/2 tsp
- Canned diced tomatoes:14.5 oz
- Low-sodium chicken broth:2 cups
- Dried apricots, chopped:1 cup
- Honey:2 tbsp
- Lemon juice:2 tbsp
- Slivered almonds, toasted:3/4 cup
- Fresh cilantro, chopped:1/2 cup
- Fresh parsley, chopped:1/2 cup
- Couscous (dry):2 cups
- Water (for couscous):2 cups
- Butter (for couscous):2 tbsp
Instructions
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Pat chicken thighs dry and season both sides with 1 tsp kosher salt and 1/4 tsp pepper.
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Heat 2 tbsp olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear the chicken, skin-side down first, until golden brown, about 5-6 minutes per side. Work in batches if needed and transfer seared thighs to a plate.
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Reduce heat to medium and add the remaining 1 tbsp olive oil. Add sliced onion and cook until soft and translucent, about 6 minutes.
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Stir in garlic and ginger and cook 1 minute until fragrant. Add cinnamon, cumin, paprika, turmeric, saffron, remaining 1/2 tsp salt, and 1/4 tsp pepper; cook 30 seconds to bloom the spices.
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Pour in diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in chopped apricots, honey, and lemon juice.
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Return the chicken to the pot, nestling pieces into the sauce skin-side up. Bring to a simmer, then reduce heat to low, cover, and braise gently for 35-40 minutes until the chicken is tender and cooked through.
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While the chicken braises, bring 2 cups water to a boil with a pinch of salt. Stir in couscous, remove from heat, cover, and let sit 5 minutes. Fluff with a fork and stir in butter.
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Toast slivered almonds in a dry skillet over medium heat, stirring, until golden and fragrant, about 3-4 minutes. Watch closely to avoid burning.
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Once chicken is done, taste the sauce and adjust seasoning with salt, pepper, or a squeeze more lemon if needed. Sprinkle chopped cilantro and parsley over the stew.
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Serve chicken and sauce over the buttered couscous, finishing with a generous sprinkle of toasted almonds and extra herbs.
Tips & Notes
- Make this a day ahead: flavors deepen overnight and the dish reheats beautifully for iftar.
- Bone-in thighs stay moist and handle braising well; remove skin before serving if you want a lighter dish.
- Swap dried apricots for chopped dates if you prefer a deeper sweetness common in many Ramadan menus.
- soak saffron in 1 tbsp warm water before adding for a stronger color and aroma.
