Monday, August 20, 2012

Allergy free simple Moroccan apricot chicken recipe

  • ½ cup Orgran all purpose flour
  • Pinch of salt
  • Pinch of pepper
  • 1 double chicken breast, sliced or cut into chunks
  • 2 tbsps olive oil
  • 1 large onion, sliced into thin wedges
  • 2 garlic cloves, crushed
  • 1 tbsp Moroccan seasoning blend
  • 405ml can apricot nectar
  • ½ cup dried apricots, sliced

  • Place the flour, salt and pepper in a shallow dish.
  • Lightly coat the chicken slices in seasoned flour, salt and pepper, shaking off excess, and transfer them to a plate.
  • Heat 1 tbsp of olive oil in a large wok over medium heat.
  • Cook the chicken, in batches, for 2-3 minutes or until golden.
  • Transfer to a plate.
  • Repeat with remaining chicken and oil.
  • Cover the chicken and set aside.
  • Add the onion and garlic to the wok.
  • Cook, stirring occasionally, for 3-4 minutes or until tender.
  • Sprinkle the Moroccan seasoning over the onion and stir until well combined.
  • Stir in the apricot nectar and bring to the boil.
  • Reduce the heat to low.
  • Return the chicken to the wok.
  • Add the apricots and stir them into the sauce.
  • Cover the wok with a lid.
  • Cook for 10 minutes.
  • Remove the cover and cook until the sauce has thickened.
  • Serve with couscous or rice.


  • Additional ingredients could be carrots or cashews.

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