Moroccan Chicken

January 4, 2008

Several months ago my mom bought me a braising sauce for use with lamb or chicken. It was a rather large jar, and so tonight when I wanted to use it on 4 chicken thighs, I thought it would be a bit of a waste. So, doing the right thing, I made the best replication I could.  Here it is:

6 oz tomato paste

1/3 c. chicken stock

1/2 c. beef stock

3 T. of apricot jam

1/4 c. brown sugar

2 T. lemon juice

1/4 c. balsamic vinegar

1/2 t. cumin

1/2 t. curry powder

1/4 t. coriander

1/4 t. cinnamon

1 bay leaf

1/3 c. brown onion, finely chopped

1 large clove garlic, minced

Combine all ingredients and stir until well mixed.

Brown chicken thighs on both sides in a dutch oven, starting with the skin side down.

Pour braising sauce over chicken thighs, ensuring that each piece is covered with sauce.

Cover your dutch oven and place in a 325° oven for 60 minutes.


I served this with an indian-spiced Broccoli and Potato Gratin.  Follow the step-by-step from this post. I omitted cheese, and just increased the flavors of garlic, turmeric, cumin, and white pepper.


  1. This doesn’t make much food. I had a protein shake like an hour before dinner and afterwards I was still hungry.

  2. I think Mom got that for you…

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