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The Cook Book

Chicken with apricots

This North African-inspired dish uses fruit to great effect. Serve over rice.

Total time
60 mins

Recipe by:

Emily is the author of the food and parenting blog West of the Loop, named a Top Mommy Blog by Time Out Chicago Kids. She is also a regular contributor to Chicago Parent magazine.

INGREDIENTS - 4 servings
  • 1 whole chicken cut into parts
  • 14 Cup olive oil
  • 12 Cup flour
  • 1 onion(s), diced
  • 2 Teaspoons ground cumin ground
  • 2 Teaspoons coriander
  • 1 Pinch ground cinnamon
  • 2 Whole preserved lemons
  • 6 Whole apricots halved and pitted, or use 12 dried
  • 2 Cups chicken stock
  • 3 Cups white rice
  • Coat the bottom of a large deep skillet with olive oil and heat until shimmering. Dredge the chicken in the flour, shaking off any excess.
  • Place chicken pieces in the skillet, skin-side down and brown about 5 minutes. Turn and brown on the other side. Remove to a plate.
  • Pour off all but 2 TB of oil. Saute onion in skillet, scraping up any brown bits from the bottom, until softened, about 10 minutes.
  • Add spices and saute a few additional minutes until fragrant. Add preserved lemon and stir to combine.
  • Return chicken to skillet with any accumulated juices. Nestle apricot halves among the chicken pieces.
  • Add chicken broth and bring to a boil. Turn heat down and cover. Simmer 25-30 minutes until chicken is cooked through.
  • Serve over rice.

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