March 27, 2025

Moroccan-Style Chicken with Apricots and Almonds

A little bit sweet, a little bit savory, and totally delish! Moroccan Chicken with Apricots and Almonds is brimming with warm spices and layers of wonderful texture. Each bite conjures up the feeling of being wrapped in your favorite blanket on a cold evening…comfy, cozy, and very satisfied.

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Ingredients

Organize ingredients – chicken, ground cinnamon, cinnamon stick, ground ginger, turmeric, kosher salt, black pepper, olive oil, red onion, garlic, cilantro, flat leaf parsley, water, honey, dried apricots, and almonds.

Making the Wet Rub

Place ground cinnamon, ginger, turmeric, kosher salt and black pepper, and olive oil in a large bowl.

Place ground cinnamon, ground ginger, turmeric, one teaspon kosher salt, black pepper, and 2 tablespoon olive oil in a large bowl. Mix together thoroughly. Add chicken to the wet spice rub and make sure each piece is fully coated. Set aside.

Toasting the Almonds

Place almonds on a foil or parchment lined baking sheet.

Toast almonds at 350 degrees for approximately 2 minutes, until lightly browned and fragrant. Set a timer to avoid burning the nuts!

Place almonds on a parchment or foil-lined tray or baking sheet and toast nuts for approximately 2 minutes at 350 degrees, until almonds are lightly browned and fragrant. Set a timer and keep an eye on them to avoid burning!

Cooking the Chicken

Then turn pieces over and cook undisturbed for an additional 8-10 minutes. Thighs can vary greatly in size. To check for doneness, use an instant-read thermometer and check temp by placing thermometer in the middle of the largest piece of chicken. It should read 165 degrees. Transfer to chicken to a large plate and tent with foil to keep warm.

Heat 2 tablespoons oil in a large pan over moderate heat until hot but not smoking. Add the chicken to the pan and cook until the chicken has browned on one side, 10-12 minutes. Then turn pieces over and cook undisturbed for an additional 8-10 minutes. Total cooking time 18-22 minutes. Thighs can vary greatly in size and therefore cooking times will vary. To check for doneness, use an instant-read thermometer and check temp by placing thermometer in the middle of the largest piece of chicken. It should read 165 degrees. Transfer chicken to a large plate and tent with foil to keep warm.

Making the Apricot Compote

While chicken cooks, bring honey, water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced by half or three-quarters, 10 to 15 minutes.

Remove cinnamon stick and set apricot sauce aside until ready to combine with the onions.

While the chicken cooks, bring honey, water, cinnamon stick, and apricots to a full simmer in a medium sized saucepan, then reduce heat and simmer, uncovered, until apricots are very tender and the liquid has reduced by half, 10 to 15 minutes total. Remove cinnamon stick and set apricot compote aside until ready to combine with the onions.

Making the Apricot/Onion Mixture

Using the same pan the chicken was cooked in (no need to wipe out), add onion and remaining ¼ teaspoon salt to the pan and cook, uncovered, stirring frequently, until slightly softened, about 3-4 minutes.

Then add apricot mixture, chopped cilantro and parsley. Stir and cook for one additional minute.

Using the same pan the chicken was cooked in (no need to wipe out), add onion, garlic and remaining ¼ teaspoon salt to the pan and a bit more oil if needed. Cook, stirring frequently, until slightly softened, about 3-4 minutes. Then add apricot mixture, chopped cilantro and parsley. Stir and cook for one additional minute. Add chicken back to the pan and combine with the onions and apricots. Cook for another minute or until chicken is reheated. Total cooking time 5-6 minutes.

Moroccan-Style Chicken with Apricots and Almonds

Finish by sprinkling almonds on top. Quinoa is the perfect side for this dish!

Print Recipe

Moroccan-Style Chicken with Apricots and Almonds

Prep Time25

Cook Time30

Total Time55

Course: dinner, holiday dinner

Cuisine: Moroccan

Keyword: almonds, apricots, chicken, cilantro, cinnamon, garlic, gluten free, ground ginger, honey, Parsley, red onion, turmeric

Servings: 4 people

Author: GFchow @ gfchow.com

Ingredients

1 teaspoon ground cinnamon
1 3-inch-ish cinnamon stick
1 teaspoon ground ginger
½ teaspoon turmeric
½ teaspoon black pepper
1¼ teaspoons salt divided
4 tablespoons olive oil divided
8 chicken thighs skinless, boneless excess fat trimmed, See NOTES section below
1 medium red onion halved, then sliced 1/4 inch thick into half-moons
4 cloves garlic finely chopped, pressed or zested
1 tablespoon fresh cilantro leaves and tender stems, chopped
1 tablespoon flat-leaf parsley leaves and tender stems, chopped
1 cup water
2 tablespoons honey
3/4-1 cup dried apricots separated and cut into halves
⅓ cup sliced almonds raw and unsalted

Instructions

Place almonds on a parchment or foil-lined tray and toast nuts for 2 minutes at 350 degrees until browned. Set a timer and keep an eye on them to avoid burning!
Make the wet rub by stirring together ground cinnamon, ground ginger, turmeric, pepper, 1 teaspoon kosher salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
Heat 2 tablespoons oil in a large pan over moderate heat until hot but not smoking, then brown the chicken on one side for 10-12 minutes. Turn pieces over and cook undisturbed for an additional 8-10 minutes. Total cooking time 18-22 minutes. Thighs can vary greatly in size and therefore cooking times will vary. To check for doneness, use an instant-read thermometer and check temp by placing thermometer in the middle of the largest piece of chicken. It should read 165 degrees. Transfer chicken to a large plate and tent with foil to keep warm.
While chicken cooks, bring honey, one cup water, cinnamon stick, and apricots to a full simmer in a medium-sized saucepan, then reduce heat and simmer, uncovered, until apricots are very tender and liquid is reduced by half, approximately 10 to 15 minutes total. Remove cinnamon stick and set apricot sauce aside until ready to use.
Using the same pan the chicken was cooked in (no need to wipe out), add onion, garlic and remaining ¼ teaspoon salt to the pan and additional oil if needed. Cook, uncovered, stirring frequently, until slightly softened, about 3-4 minutes. Then add apricot mixture, chopped cilantro and parsley. Stir and cook for one additional minute. Add chicken back to the pan and combine with the onions and apricots. Cook for another minute. Total cooking time 5-6 minutes.
Finish by sprinkling almonds on top. I like serving quinoa with this dish.

Notes

You can use a combination of chicken parts or use all breasts, thighs, or drumsticks. It’s up to you. The timing for this recipe was based on using all boneless, skinless thighs. If using other chicken parts and/or with bone-in, skin-on, the timing will need to be adjusted. Use the instant-read thermometer to avoid over or under-cooking the chicken.

Craving more sauce? Double the water, honey, cinnamon stick but keep the apricot quantity the same.

Want more crunch? Combine some whole blanchded almonds or almond slivers with the sliced almonds.

Experiment with adding prunes to the apricot/onion mixture.

Recipe from Epicurious.com and modified by me.

If you like this recipe, you may also like these GFchow recipes. Grilled Chicken with Citrusy Middle Eastern Relish, Simple Chicken Marbella, and Crispy Harissa Chicken Thighs.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.