Moroccan Chicken with Apricots and Squash
- Total Time
This fabulous one-pot meal can also be made in a slow cooker. If you don’t have apricots on hand, try prunes. And pumpkin is tasty instead of squash.
table salt1 tsp, or to taste
black pepper¼ tsp, freshly ground
uncooked boneless skinless chicken breast(s)1 pound(s), four 4 oz pieces
cooking spray3 spray(s)
olive oil2 tsp
ground cumin1 tsp, or to taste
ground coriander1 tsp, or to taste
ground cinnamon½ tsp, or to taste
uncooked vidalia onion(s)1 large, chopped
uncooked butternut squash2 cup(s), peeled and cut into1/2-inch cubes (about 3/4 lb)
uncooked jasmine rice¾ cup(s), or basmati rice, rinsed
dried apricot halves16 halves, roughly chopped
canned chicken broth1 ½ cup(s), or more if needed
cilantro¼ cup(s), fresh, minced
- Preheat oven to 400°F.
- Rub salt and pepper all over chicken; set aside.
- Coat a large oven-proof pot with cooking spray; heat over medium heat. Add oil; heat until it begins to shimmer. Add cumin, coriander and cinnamon; cook until fragrant, stirring, about 30 second to 1 minute. Add chicken; cook until lightly browned, flipping once, about 1 1/2 to 2 minutes per side. Remove chicken to a plate; set aside.
- Add onion and squash to pot, scraping down sides and bottom of pot to incorporate pan drippings. Cook, stirring occasionally, until onions start to turn translucent and squash begins to soften, about 10 minutes. Add rice and apricots; place browned chicken on top. Pour in broth; bring to a boil for 1 minute.
- Cover pot and bake in oven until rice and squash are tender and chicken is cooked through, checking half way through to see if more broth is needed, about 20 to 25 minutes. Sprinkle with cilantro before serving. Yields about 2 cups (including a piece of chicken) per serving.