Moroccan Chicken with Green Olives, Apricots & Saffron

Originally I set out to make a Moroccan tagine, however I couldn’t find my clay pot…so instead I settled on this stew/tagine hybrid. Whilst it may lack in tradition, it most certainly makes up for in flavour – bursting with juicy sweet apricots, aromatic saffron and just the right amount of saltiness from briney green olives. It’s best served up in a big bowl with a mountain of couscous and a dollop of minty yogurt.

You may notice this recipe calls for lemon rind in place of the more traditional preserved lemon, for which I prefer as I do find they can get quite bitter the longer you cook them. I’ve also used bone broth for added gut health benefits, however you could totally use chicken stock here if you desire. An excellent meal-prep or one pot wonder for your next dinner party and I quite honestly think it tastes even better the next day!

A Little Longer

Serves 5-6

Prep Time 5 Mins

Cook Time 60 Mins

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