MOROCCAN CHICKEN WITH APRICOT
Description
Moroccan Chicken with Apricot in Tomato Sauce is a traditional Moroccan dish that combines the richness of spices like cumin, coriander, and cinnamon with the sweetness of dried apricots in a tomato-based sauce. The chicken is marinated in a fragrant spice mix, seared to perfection, and then simmered with onions, garlic, and tomato purée until tender. The addition of dried apricots adds a delightful sweetness to the dish, creating a harmonious balance of flavors. Garnished with fresh coriander leaves, this dish is a true culinary delight that captures the essence of Moroccan cuisine.
Ingredients
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 inches cinnamon stick
- 9 dried 9-10 red chilies
- 2 teaspoons rock salt
- 2 teaspoons black peppercorns
- 1 teaspoon white peppercorns
- 1 teaspoon turmeric
- 5 bone-in, skin-on chicken legs
- 4 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, sliced
- 2 cups tomato purée
- 1 cup dried apricots
- 1 tablespoon fresh coriander leaves, chopped
Instructions
- 1. Wash the chicken legs under cold running water to remove any impurities.Use paper towels to pat the chicken legs dry, ensuring they are moisture-free.
- 2. In a mortar and pestle, combine black peppercorns, white peppercorns, cumin seeds, coriander seeds, dried red chilies, salt, and cinnamon sticks.Grind the spices together into a fine powder, ensuring a consistent blend.Add turmeric to the spice mix and thoroughly combine the ingredients. Alternatively, you can use pre-made Moroccan ras el hanout spices for convenience.
- 3. Sprinkle the prepared spice mixture generously over the chicken legs, making sure to coat them evenly.Reserve 2 tablespoons of the spice mix for later use in the recipe.
- 4. Rub the spice mixture thoroughly over and under the skin of the chicken legs, ensuring the spices penetrate the meat.For optimal flavor infusion, allow the marinated chicken to rest for at least 2 hours in the refrigerator. This marination process enhances the depth of flavors in the dish.
- 5. Heat olive oil in a large, heavy-bottomed pan over medium-high heat until hot.Place the chicken legs in the pan, bone-side down, and sear them for 2-3 minutes to develop a flavorful crust.
- 6. Flip the chicken legs over, skin-side down, and continue searing until the skin turns golden-brown, approximately 5-6 minutes. This step adds a crispy texture to the dish.
- 7. Lower the heat to low or medium-low to prevent burning.Add sliced onion and garlic to the pan, allowing them to caramelize for 2-3 minutes. This process enhances the sweetness and aroma of the dish.
- 8. Stir in the tomato purée to create a rich and flavorful base for the sauce.Add the reserved spice mixture to enhance the taste profile of the dish. If the chicken lacks moisture, pour in 1/2 cup of chicken stock to prevent the sauce from sticking and burning.
- 9. Cover the pan and let the chicken simmer gently for approximately 40 minutes. You can choose to simmer on the stovetop or bake in the oven at 175°C for even cooking.
- 10. After 40 minutes of cooking, add the dried apricots to the pan. The sweet and tangy flavors of apricots complement the savory spices and chicken.
- 11. For a charred and caramelized top layer, broil the chicken in the oven for an additional 10 minutes. This step adds a crispy texture and intensifies the flavors.
- 12. Before serving, garnish the dish with freshly chopped coriander leaves for a burst of freshness and color.Plate the Moroccan Chicken with Apricot in Tomato Sauce and savor the harmonious blend of flavors and textures.