Moroccan Chicken with Prunes and Apricots

Serve this easy Middle Eastern chicken dish with minted new potatoes. I used chicken thighs with bones in and skin on, but you can use boneless, skinless thighs if you prefer. If you do, reduce baking time to 20 minutes. If you like, stir in a cup pitted green olives at the very end – highly recommended!.

I would advise also to stay on the low side of the liquid – do not add more than the recipe dictates – there is much of it in the end. It is almost certain that there will be need to ‘reduce’. If so, make sure to remove the chicken and fruit, keep them warm. Reduce the sauce on the top of the stove (should be like a thick cream) and then serve them together

Serves 4

  • 2 pounds (1 kilogram) chicken thighs
  • 1 cup orange juice
  • 1 teaspoon grated orange rind
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon rind
  • 2 teaspoons honey
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne
  • 1 cup pitted dried prunes
  • 1 cup dried apricots, halved
  • 1 cup sweet kosher wine
  • 2 tablespoons olive oil
  • 1 cup chicken stock
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon lemon juice or to taste
  1. Place chicken thighs in a bowl.
  2. Combine orange juice and rind, lemon juice and rind, honey, cumin, ginger, cinnamon and cayenne in a bowl.
  3. Pour over chicken and let marinate for 30 minutes at room temperature.
  4. Place prunes, apricots and wine in a small pot over high heat.
  5. Bring to boil and remove from heat.
  6. Let sit for 20 minutes and drain, reserving wine.
  7. Preheat oven to 325 F/160C.
  8. Remove thighs and reserve marinade.
  9. Heat oil in a skillet over medium heat.
  10. Cook thighs for about 2 minutes a side or until golden.
  11. Place in an oven-proof baking dish.
  12. Add reserved marinade, reserved wine and chicken stock to the skillet.
  13. Scrape up any browned bits on bottom of skillet.
  14. Bring to boil and stir in soaked fruit.
  15. Pour mixture over thighs and bake, uncovered, for 25 to 35 minutes or until juices run clear. If sauce is very thin, reduce on top of stove until slightly thickened.
  16. Stir in mint.
  17. Season with lemon juice.
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