Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 30/04/25. See terms.
Join now
Photo of Moroccan apricot chicken by WW

Moroccan apricot chicken

4
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
Apricot gives this dish a deliciously sweet flavour that compliments the chicken and rustic vegetables. Serve with couscous for an authentic Moroccan experience!

Ingredients

Olive oil

1 tsp

Chicken thigh, skinless, raw

450 g, fat trimmed, cut into 3cm pieces (buy 500g)

Brown onion

1 medium, coarsely chopped

Ground cumin

2 tsp

Ground paprika

1 tsp, (mild)

Ground allspice

1 tsp

Apricot nectar

1 cup(s), (250ml)

Carrot(s)

3 small, cut into 2cm pieces

Green string beans

400 g, halved

Apricot, canned in natural juice

400 g, drained, chopped

Fresh coriander

½ cup(s), chopped

Instructions

  1. Preheat oven to 180°C. Heat oil in a large flameproof casserole dish over medium-high heat. Add chicken and onion and cook, stirring, for 5 minutes or until chicken has browned.
  2. Add cumin, paprika and allspice and cook, stirring, for 30 seconds or until fragrant. Add nectar, carrot and beans and bring to the boil. Cover and bake for 20 minutes or until chicken is cooked through.
  3. Stir apricots and half the coriander into casserole until heated through. Serve sprinkled with remaining coriander.

Notes

Add ½ cup (80g) cooked couscous (made with water) per serve (contains gluten).

You might like

You might like