Moroccan Chicken with Apricots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup white wine3 tablespoons honey1 tablespoon olive oil2 teaspoons ground cumin2 teaspoons ground coriander (can sub yellow curry)1 teaspoon chili powder1/2 teaspoon ground cinnamon1 medium onion, sliced4 garlic cloves, minced2/3 cup dried apricot, halved1/2 teaspoon salt1/2 teaspoon pepper2 lbs boneless skinless chicken thighs, halved
1
In the morning (or the night before), combine first 13 ingredients in ungreased 2 quart shallow casserole.
2
Add chicken. Turn to coat. Cover. Chill for at least 8 hours or overnight. Stir.
3
Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DITA_GREGORY.
In the morning (or the night before), combine first 13 ingredients in ungreased 2 quart shallow casserole.
2
Add chicken. Turn to coat. Cover. Chill for at least 8 hours or overnight. Stir.
3
Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DITA_GREGORY.
Nutritional Info Amount Per Serving
- Calories: 207.1
- Total Fat: 5.1 g
- Cholesterol: 34.0 mg
- Sodium: 40.3 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 2.1 g
- Protein: 9.2 g
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