Moroccan Apricot Chicken - Gluten Free, Sugar Free, Dairy Free, Paleo
Serves: Serves 4-6
  • 1/4 cup extra virgin olive oil
  • 3 Tablespoons ghee or butter (may omit and use additional olive oil)
  • 3 large shallots, peeled and finely chopped (1 cup) (I cut them in quarters and then pulse in the food processor)
  • 3 garlic cloves, finely chopped
  • 2 tablespoons ginger, finely chopped (I leave the peel on)
  • 2 teaspoon turmeric
  • 2 teaspoons paprika
  • 1 cinnamon stick (about 2 inches long)
  • 1 teaspoon dried thyme
  • 12 skinless boneless chicken thighs
  • .02 oz saffron threads (half a jar)
  • 1 cup chicken broth
  • 12 dried Turkish apricots, chopped (I pulse them in a food processor)
  • 1 Tablespoon chopped flat leaf parsley or cilantro
  1. Heat oil and butter or ghee (if using) in a Dutch oven (large pot with a lid) over medium high heat. Add shallots and cook until softened. Add garlic, ginger, turmeric, paprika, cinnamon stick, and thyme and cook, stirring, for about 2 minutes.
  2. Add chicken, saffron, and 1 teaspoon salt and turn chicken to coat with shallots and spices. Add broth, stir, and bring to a simmer, cover and cook at a bare simmer for 30 minutes.
  3. Add apricots, cover, and continue to simmer for an additional 10 minutes.
  4. Remove from heat. Gently remove chicken pieces to a plate with a slotted spoon.
  5. Using an immersion blender, blend liquid in pot until fully pureed. (Alternatively you may blend in a blender and add sauce back into pot.) Add chicken to pot along with any juice that may have been thrown off. Stir and taste for salt. Serve immediately garnished with chopped parsley or cilantro.
  6. May be made 24 hours ahead of time and kept covered and chilled. Reheat on low.
Recipe by Preheat to 350˚ at