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Moroccan Apricot Olive Chicken


A great fusion of savory, tart and sweet. Happily, my local market has a nice olive bar. I make a mix of black olives, spiced green olives and peppadew..Make sure the olive bar is fresh and well maintained.

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Rate this recipe 4.4/5 (7 Votes)


  • garnish with:
  • 1/4 c Moroccan Rub, see recipe below
  • good olive oil (EVOO)
  • 1 1/2 lb chicken breasts, tenders or thighs
  • 1 onion thinly sliced
  • chopped garlic
  • 1/2-3/4 c sherry, or white wine
  • 1/2 c olive/peppadew mix. Pits removed
  • 1/2 c chopped dried apricots
  • 1 1/2 c chicken broth
  • 1/2 fresh lemon, thinly sliced
  • salt, pepper and honey to taste
  • chopped fresh mint or parsley
  • pistachios
  • crumbled feta cheese
  • Moroccan rub:
  • 3 TBS Paprika
  • 2 TBS ground cumin
  • 2 TBS ground corriander
  • 3 TBS sugar
  • 4 tsp salt
  • 2 tsp ground cardamom
  • 2 tsp ground cinnamon
  • 2 tsp ground cloves
  • 2 tsp nutmeg
  • 4 tsp ground red chili



Step 1

Add enough EVOO to rub to make a thick paste
rub the chicken with the paste and let marinate for 20 minutes or up to overnight
heat a swirl of EVOO in an oven proof skillet or pan
place spiced chicken in pan and brown 3-4 minutes. Remove chicken from pan to a plate
add onion and garlic to pan, saute till soft, scraping up spices stuck to pan
deglaze with the wine if needed to get stuck bits scraped up
add the rest of the wine, apricots and the olive mix. Add chicken broth. Bring to a low boil.
Throw in the sliced lemon and return the chicken to pan with any accumulated juices.
Mix together. Place the pan into a preheated 350 oven for 20 minutes or until chicken is cooked through. Season to taste. Top with fresh chopped mint or parsley and top with pistachios and crumbled feta.
Serve with cous cous or rice and a green salad.


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