Busy nights call for this Moroccan Chicken with Apricots—bold, bright, and unbelievably quick at just 30 minutes from start to finish.
I’m a bit obsessed with skillet meals, and my Tuscan Chicken Skillet is proof—it’s one of the most popular posts on here. Who doesn’t love one-pan meals ready in less than an hour? You’ll also love my Sausage and Pepper One-Pan Pasta Skillet and Saucy Mexican Chicken Skillet—perfect for busy weeknights and picky eaters.
With that in mind, I thought you might need another skillet recipe to add to your collection. Enter my Moroccan Chicken Skillet—an easy and delicious 30-minute meal that will transport you straight to Casablanca.
Inspired by one of my favorite Moroccan dishes, Moroccan Chicken Tagine with apricots, this skillet version captures the rich flavors without the need for special equipment (Seriously, you need a whole clay pot thing… does anyone actually have one of these?) or hours in the kitchen.
Table of Contents
Reasons to Love This Moroccan Chicken
- Moroccan Chicken with Apricots is quick and easy to prepare, perfect for those busy weeknights when time is tight.
- Despite using simple ingredients, the flavors are rich and complex, making it feel special.
- It’s a family-friendly dish that even picky eaters tend to enjoy, which is always a win.
Recipe Ingredients
- Moroccan Spice: A blend of warm spices like cumin, coriander, and cinnamon, it gives the dish its signature, exotic flavor.
- Dried Apricots: These sweet and tangy apricots add a chewy texture and a natural sweetness that perfectly balances the savory spices.
- Dried Dates: Dates bring a rich, caramel-like sweetness that deepens the flavors.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Seasoning Variation: For a more authentic flavor, try Ras el Hanout, a traditional Moroccan spice mix that adds depth and warmth. A dash of lemon zest can add a bright, citrusy note, or a sprinkle of ground cinnamon can bring out the sweetness in the apricots and dates.
- Herb and Spice Enhancement: Try adding fresh cilantro for a bright, fresh finish. If you want a bit more heat, sprinkle in some cayenne or smoked paprika. And if you’re a fan of herbs, tossing in a handful of chopped parsley or mint at the end can add a refreshing contrast to the rich, spiced chicken.
- Vegetable Oil Alternatives: If you’re out of vegetable oil or prefer a different option, you can easily substitute with extra virgin olive oil for a richer flavor or coconut oil for a hint of sweetness.
How to Make Moroccan Chicken with Apricots
Step #1: Combine the flour, salt, and pepper in a shallow bowl. Pat the chicken pieces dry and add them to the flour mixture, tossing to coat both sides.
Step #2: Heat the oil over medium-high heat in a large skillet. Once hot, add the chicken thighs and cook for 3-4 minutes per side, until browned. Remove the chicken and set aside.
Step #3: Add the sliced onion to the pan and cook for 5-7 minutes until softened and browned. Stir in the Moroccan spice mixture, garlic, and jalapeño. Cook for 30 seconds, then add the broth, dates, and apricots.
Step #4: Return the chicken to the pan. Cover, turn the heat down to low, and simmer for 10 minutes, or until the chicken is cooked through.
Step #5: Stir in the chickpeas and vinegar. Taste and add salt as needed. Garnish with sliced almonds and serve with couscous (optional).
Expert Tips
- Use Low-Sodium Broth: Opt for low-sodium chicken broth to better control the salt levels in your dish. You can always add more salt later, but you can’t remove it if it becomes too salty.
- Bloom the Spices: After adding the Moroccan spice mix and garlic, allow them to cook for an extra minute before adding the broth. This “blooming” process intensifies their flavors.
FAQs
Rice (white, brown, basmati), pearl couscous (the larger variety), quinoa, or other small-grain starches are excellent for soaking up the sauce. Mashed potatoes or mashed cauliflower also make great alternatives.
Yes, you can use chicken breasts instead of thighs. Just be sure to adjust the cooking time, as breasts can cook faster and may dry out if overcooked. Keep an eye on them to ensure they stay tender.
Storage Info
To store your Moroccan Chicken Skillet, let it cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. Freeze it in a freezer-safe container for up to 3 months.
To reheat, thaw it in the fridge overnight if frozen, then warm it on the stovetop over medium heat or in the microwave until heated through. Add a splash of broth if needed to maintain moisture.
More Delicious Moroccan Recipes You’ll Love
Moroccan Chicken with Apricots Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 tablespoon all purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 pounds boneless skinless chicken thighs
- 1 tbsp vegetable oil
- 1 medium yellow onion - thinly sliced
- 1 clove garlic - minced
- 1 tablespoon seeded and minced jalapeno
- 2 teaspoons Moroccan spice
- 1 cup low sodium chicken broth
- 1/2 cup halved dried dates
- 1/2 cup chopped dried apricots - Turkish variety if you can find them
- 14 ounces can chickpeas - drained and rinsed
- 1 tsp red wine vinegar
- 2 tablespoons sliced almonds
- Couscous for serving - optional
Instructions
- Combine the flour, salt, and pepper in a shallow bowl. Pat the chicken pieces dry and add them to the flour mixture, tossing to coat both sides.
- Heat the oil over medium-high heat in a large skillet. Once hot, add the chicken thighs and cook for 3-4 minutes per side, until browned. Remove the chicken and set aside.
- Add the sliced onion to the pan and cook for 5-7 minutes until softened and browned. Stir in the Moroccan spice mixture, garlic, and jalapeño. Cook for 30 seconds, then add the broth, dates, and apricots.
- Return the chicken to the pan. Cover, turn the heat down to low, and simmer for 10 minutes, or until the chicken is cooked through.
- Stir in the chickpeas and vinegar. Taste and add salt as needed. Garnish with sliced almonds and serve with couscous (optional).
NOTES
Nutrition
I made this for the family and everyone enjoyed the savory flavors.
This was a fun way to try Moroccan flavors in a simple skillet meal.