Kurczak po marokańsku – z warzywami i suszonymi morelami Moroccan chicken with vegetables and dried apricots
Print

Moroccan chicken with vegetables and dried apricots

Very aromatic, moroccan-style spiced dish – seasoned with cumin, coriander, cinnamon, chilli flakes and dried apricots.
danie dinner
kuchnia international, moroccan
Keyword dried apricots chicken with couscous, morrocan chicken, morrocan chicken with vegetables
czas przygotowania 20 minutes
czas gotowania 20 minutes
całkowity czas 40 minutes
porcje 4 servings
kalorie 2000kcal
autor Aleksandra

składniki

chicken:

  • 2 large chicken breasts 450g / 16 oz, or skinless and boneless chicken thighs
  • 1 tablespoon frying oil for the marinade
  • 1 tablespoon frying oil for frying
  • ½ spice mix see below
  • salt and pepper to taste

spice mix:

  • 2 teaspoons cinnamon
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon chili flakes or more, to taste

vegetables:

  • 2 tablespoons frying oil
  • 1 large onion
  • 6 cloves garlic
  • 1 large carrot
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 big zucchini

additionally:

  • 200 g dried apricots or a little bit less, we like a lot!
  • 1 cup vegetable / chicken broth or water

to serve:

  • 1 cup couscous 175g / 6.2 oz + 1 cup boiling water / broth
  • chopped parsley leaves

wykonanie

  • In a small bowl, mix the spices together.
  • Prepare the chicken: Cut it into 3 cm / 1 inch cubes. Rub with the ½ of the spice mix, oil and season to taste with salt and pepper, set aside (if you have time, you can leave the chicken to marinate for a few hours or overnight in the fridge).
  • Prepare the vegetables: dice the onion, cut the garlic into thin slices, carrot into thin, about 1-2 mm / 1/16 slices, bell pepper into 0.5 cm / 0.2 inch stripes, zucchini into 0.5 cm / 0.2 inch half slices, apricots into small pieces (approx. 0.5-1 cm / 0.2 – 0.4 inch pieces).
  • In a very large frying pan, warm up a tablespoon of oil, add chicken pieces, cook on the highest heat about 2 minutes on one side and a minute on the other. Turn the meat over only when it’s nicely browned. Remove the chicken from the pan and transfer on a plate, it doesn‘t have to be cook through completely, it will be later briefly stewed with the vegetables.
  • Reduce the heat, add the onion to the pan (if necessary, add also another tablespoon of oil), fry for about 6 minutes, then add the garlic and fry for a minute. Transfer the onion with garlic on a plate, but don‘t mix with the chicken.
  • Increase the heat to the maximum, add all the chopped vegetables in an even layer to the pan, sprinkle with the remaining spice mix. Don‘t stir for the first few minutes!! Wait until the vegetables at the bottom are nicely browned, then stir everything thoroughly.
  • Add the onion with garlic back to the pan, and then also the chopped apricots and broth.
  • Bring to a boil, cover with a lid and simmer for about 10 minutes, stir once during this time. Vegetables should be tender but still have a bite to it.
  • Add the chicken back to the pan and simmer for 1-2 more minutes (the chicken should be now cooked through). Remove from the heat, season to taste with salt and pepper, mix everything together.
  • Serve with couscous (season a cup of couscous with salt and pepper, pour a cup of boiling water / broth over, stir and leave for 5 minutes) and chopped parsley.
  • Bon Appetit!

Nutrition

Calories: 2000kcal