Moroccan Style Chicken with Dried Apricots 🇲🇦

I fondly remember cooking apricot chicken for the children at the child care centre I used to operate years ago.  It was one of their favourites, and so easy to put together with a packet of French onion soup and a tin of apricot nectar.  The retro recipe is given a full-flavoured Moroccan twist here using dried apricots, tomatoes, fresh rosemary, ginger, red chillies, cinnamon sticks and a little honey, gently simmering with the chicken until tender.  It's fragrant, saucy and delectably fruity.  Cook in one large heavy-based pan on the stovetop.  Serve with couscous or mashed potatoes and a leafy salad.

Serves 3

INGREDIENTS

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 tablespoon rosemary leaves, finely chopped
• 1-2 red cayenne chillies, deseeded and finely chopped
• 1-2 cinnamon sticks
• 600g / 1lb 5oz boneless, skinless chicken thigh fillets
• 130g / 4½oz dried apricots
• 2 tablespoons honey
• 400g / 14oz tinned crushed tomatoes
• sea salt
• freshly ground black pepper
• a handful of flat-leaf parsley, finely chopped, for garnishing

METHOD

1. In a large heavy-based pan, heat oil on medium-high and add the onion, rosemary, ginger, chillies and cinnamon sticks.  Sauté for a few minutes until the onion begins to soften.
2. Push the onion mixture slightly to one side of the pan.  Add the chicken thighs and brown them lightly on both sides.
3. Add the apricots.  Stir in the honey and the tomatoes plus ¼ cup of water to ensure the base of the pan is covered.  Bring it to a boil, then reduce the heat to low.  Cover and simmer gently for about 30 minutes, stirring occasionally, until the chicken is tender.
4. Season to taste with salt and pepper.  Garnish with chopped parsley. 

Source (with adaptations): Tagine: Spicy Stews from Morocco by Ghillie Basan