2 Pounds of Boneless, Skinless Chicken Thighs or Chicken Breast; Cut into Large Pieces
¾ Cup Dried Apricots, Roughly Sliced
¾ Cup Dried Prunes, Roughly Sliced
1 Spanish Onion, Diced
3 Tablespoons Balsamic Vinegar
2 Tablespoons Cilantro, Roughly Chopped
Juice of One Lime
1 Tablespoon Olive Oil
3 Garlic Cloves, Minced
1 One-Inch Piece of Ginger, Minced
1 Tablespoon Smokey Paprika
1 Teaspoon Ground Cinnamon
⅛ Teaspoon Ground Nutmeg
1 Teaspoon Cumin
1.5 Tablespoons Turmeric; The turmeric gives this dish its distinct yellow color
½ Teaspoon Sumac (optional)
½ Tablespoon Salt
1 Tsp Pepper
Pinch of Red Pepper Flakes
Preheat the oven to 450-degrees and oil up a medium sized casserole dish. Feel free to use a foil pan for easier cleanup.
We are going to start out with some chicken breast and boneless chicken thigh pieces cut up into large bite size pieces.
Place those pieces into your casserole pan (don’t mind me, I apparently did not mind doing dishes and used a bowl instead.). Add you turmeric, nutmeg, cinnamon, paprika, cumin, minced ginger, minced garlic, salt, pepper, lime juice, balsamic vinegar and cilantro.
Toss and combine and let stand for at least 15-20 minutes or even overnight.
In the meantime, slice up some dried prunes and apricots. You do not need to get fancy. Just slice them up so they are similar in size.
Dice up an onion into medium dice.
Place about 1 tbsp of olive oil into a large pan and add in your onions. Go ahead and let the get nice and sweaty for about 3 minutes.
Now add in the sliced dried fruit, salt and pepper and a cup of water. This is going to do two things. 1. it will hydrate the fruit so they get beautiful and plump. And two it will make the sugars come out of the onions, allowing for an easier and faster caramalization. (Check out my French Onion Soup recipe to see how easy it is to caramelize onions.)
Allow this mixture to boil until all the water is boiled out and the water has evaporated completely.
Now, add this mixture to your marinading chicken. Toss to combine, careful as the mixture is hot (you can of course cool the mixture, but I don’t have that sort of time).
Place into the oven and bake uncovered for 15-20 minutes or until chicken is tender.
Garnish with some extra cilantro. I served this up with my favorite lemon infused couscous and it was a hit.
- Prep Time: 15
- Cook Time: 35
Keywords: Chicken, Moroccan, Sumac, Ginger, Spices