Moroccan chicken with orange and apricots

Ingredients for Moroccan chicken with orange and apricots

Instructions for Moroccan chicken with orange and apricots

To prepare the Moroccan chicken with orange and apricots recipe, please follow these instructions:

If dried chickpeas are used, they should be soaked in water the day before, the dish should be made and then boil tenderly, approx. half an hour. Let the boiled chickpeas drip off.

The lid is pilled and cut into thin boats. Garlic chopped. The chili is freeze for kernels and cut well.

The chicken is cut into 8 pieces. The chicken pieces are sautéed in a thickened steak in olive oil until golden. The heat is dampened.

Measure the dried spices and bring them to the pan with garlic and chilli. Allow the whole sauté to stir for a couple of minutes, but beware the spices do not burn.
Add the onion boats and let them sautere with.

Cut the peel from the orange with a slight sharp knife or tear them fine. Add the orange peel and squeeze the juice of the orange and add it.

Also add chicken broth and salt. Lay the lid on the pan and simmer for 35-40 minutes - make sure the chicken pieces are tender.

Add chickpeas and apricots and let them boil for 5 minutes. Remove if necessary. orange shell. Season with salt. The court can be leveled with maizena smoothing if desired.

tips:
Chick peas can be purchased from most Turkish and Asian greengroups. They are cooked and just drip before use.