February Freebie Sale! Buy 3 Get 1 FREE with code: LOVESAUCE {*applies to individual bottles/jars only. sets and gifts excluded. cannot combine discount codes}

Moroccan Tomato Chicken with Apricots

$0.00
We have run out of stock for this item.

Moroccan Tomato Chicken with Apricots

Chicken leg quarters are seasoned with savory Moroccan spices, browned off and then braised in a Moroccan Tomato sauce with apricots.  The chicken turns out juicy and tender and the sauce is rich, flavorful and robust.  It's not only really really delicious but it's easy.  You'll want to serve this dish with rice or bread to soak up any leftover juices.  

Ingredients:

4 Chicken Quarters
1 Large Onion - thinly sliced
2 Cloves Garlic - thinly sliced

1 Jar Wozz! Moroccan Tomato Onion Relish
1 15 oz can of Tomato Puree

1/2 cup Apricots - dried - sliced
Cilantro for garnish

Spice Rub For Chicken:

1 Tbsp ground coriander seed
1 Tbsp cumin
1 Tbsp turmeric
1 tsp black pepper
1 tsp white pepper
1 tsp chili powder
1 tsp salt

2 Tbs Olive Oil

Method:

Prep and Season Your Chicken Quarters

Clean chicken thigh quarters and trim excess fat.  Bend the chicken quarters at the thigh knuckle until the socket pops.  This ensures even cooking at the thickest part of the quarters.

Run the tip of a sharp knife from the knuckle along the bone, until the bone is exposed.  Repeat for all the quarters.  Rub liberally with the spice rub all over the flesh and under the skin.  Set aside and allow to marinade for 2 hours,  but you can proceed immediately.

Brown Your Seasoned Chicken and Add Onions and Garlic

In a large skillet with a tight-fitting lid, add olive oil and brown all quarters on both sides.  Do two quarters at a time.

Snuggle all browned chicken into the skillet along with sliced onion and garlic.  Shuffle the chicken around so the onion is evenly dispersed.

Add Tomato Sauces and Apricots To Pan

Spread Wozz! Moroccan Tomato and Onion Relish over the chicken followed by the tomato puree and apricots.

Simmer Your Chicken

Cover the skillet and simmer on low for 10 minutes on the stovetop.

Transfer To Oven and Roast

Transfer the skillet to a 425 F preheated oven and roast for another 30 minutes.

Remove the cover and broil on high for 5-10 minutes (or until chicken is browned on top) 

Garnish and Serve

Garnish with cilantro and serve with a side of rice or warm bread.

Moroccan Tomato Chicken with Apricots

Related Recipes

Shawarma Moussaka
Moroccan Tomato Shakshuka
Orecchiette Pasta with Sausage and Caponata
Crab Rangoon Dip with Hot Pepper Jelly
Oven Roasted Chicken Thighs with Spicy Tomato Kasundi BBQ Sauce
Pear and Gorgonzola Salad with Candied Walnuts and Pear Vinegar
Crostini with Gorgonzola, Prosciutto and Balsamic Fig Spread
Herb Crusted Pork Tenderloin with Sweet Onion Braised Apples
Sweet Chili Wings with Orange and Sesame
Shawarma Roasted Vegetables with Burrata
Shawarma Chicken Pizza with Garlic Yogurt Sauce and Pickled Jalapenos
Pan Seared Halibut with Chermoula Butter Sauce
Korean BBQ Chicken Skewers
Mac and Cheese with Onion Jam and Rosemary
Fig and Olive Tapenade
Wild Rice Harvest Salad with Cider Mustard Vinaigrette
Cheddar with Green Tomato Jalapeno Pepper Jelly
Burger with Onion Jam Condiment
Turkey Sandwich with Cranberry Chutney and Gravy
Crostini with goats cheese, honey and fruit chutney jam
Moroccan Tomato Chicken with Apricots
Stuffing with Dates, Orange, Pecans and Herbs
Baked Brie with Sour Cherry Jam Compote
bacon cheeseburgers with tomato kasundi BBQ sauce
Poached Peaches with Rum Toffee Sauce and Mascarpone
Rum Toffee White Russian Cocktail
French Onion Grilled Cheese with Turkey, Bacon and Apple
Sweet Chili Salmon Bowl with Avocado Cilantro Lime Sauce
Cranberry Walnut Chicken Salad Sandwich
Goats Cheese with Dried Fruit Chutney
Strawberry Salad with Bacon Feta and Strawberry Vinegar Dressing
Sichuan Short Rib Beef and Noodle Soup
Grilled Zucchini with Bruschetta Caponata Relish
Brussels Sprouts with Balsamic Fig, Bacon and Radicchio
Grilled Swordfish with Pineapple Salsa
Cranberry Brie Puff Pastry Tarts
Chicken Meatballs with Peanut Sauce and Thai Basil
Japanese Sesame Pork Schnitzel with Cabbage and Green Apple Slaw
Grilled Teriyaki Steak Tips
Creamy Bruschetta Caponata Chicken
Pulled Pork Banh Mi Sandwich with Orange Ginger Relish
Ginger Soy Beef and Ramen Noodle Bowl
Sichuan Kung Pao Chicken
Moroccan Tomato Meatballs with Almond Dukkah
Cauliflower Shawarma with Tahini Dressing and Yogurt Sauce
Charcuterie and Cheese Board with Wozz! Onion Jam and Savory Mustard Condiments
Fennel, Poached Mandarin and Prosciutto Salad with Grapefruit Honey Vinegar
Japanese Marinated Portobello Mushroom Burger with Cucumber Ginger Pickle
Thai Hot Pepper Jelly Glazed Chicken Meatball Sub
Shawarma Lamb Koftas

Related products

View all
Shawarma Moussaka
Moroccan Tomato Shakshuka
Orecchiette Pasta with Sausage and Caponata
Crab Rangoon Dip with Hot Pepper Jelly
Oven Roasted Chicken Thighs with Spicy Tomato Kasundi BBQ Sauce
Pear and Gorgonzola Salad with Candied Walnuts and Pear Vinegar
Left Continue shopping
Your Order

You have no items in your cart