Moroccan Chicken Stew with Apricots

medium.com

Linda Bigelow

subheading: Moroccan Chicken Stew:

1 Recipe Moroccan Sauce (see below)

1 ½ pounds boneless, skinless chicken thighs, cut into 1‑inch cubes or slices

1 to 2 tablespoons extra-virgin olive oil

1 medium onion, diced

2 medium carrots, cut into chunks (about 1 cup)

1 small sweet potato or ½ small winter squash (kabocha, butternut, buttercup, etc.; peeled), cut into 1‑inch pieces (about 1 ½ cups)

6 dried apricots, whole or diced, or 4 fresh apricots, quartered and pitted

¼ cup water

¼ teaspoon salt

Directions at medium.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer