Moroccan Chicken

Recipe by Carole ChickCourse: MainDifficulty: Easy


Prep time


Cooking time




  • 8 chicken thighs

  • 2 tbsp olive oil & knob of butter

  • 1 onion – finely chopped

  • 3 sprigs of Rosemary – 1 finely chopped

  • Thumb size piece fresh ginger – finely chopped

  • 2 hot red chillies – deseeded and finely chopped

  • 1 tsp chilli powder

  • 1-2 cinnamon sticks

  • 75g ready to eat dried apricots

  • 2 tbsp clear honey

  • 400g tin chopped tomatoes

  • Salt & Pepper


  • Heat the oil and butter in an oven proof casserole dish.  Stir in the onion, chopped rosemary, ginger, chillies and chilli powder – gently sauté until onion has softened.
  • Add the rosemary sprigs, cinnamon stick(s).
  • Add chicken and brown on both sides.
  • Add apricots, honey and tinned tomatoes.  Add a little water if necessary to ensure the bottom of the casserole is covered with liquid and the apricots submerged.
  • Bring to a gentle simmer, cover and cook for 45 minutes, alternatively, put into the oven 1 hour (Gas Mark 4, 180C) until the chicken is cooked through and tender.
  • Season to taste with salt and pepper.