Moroccan Chicken Thighs

Loved this recipe. Instead of apricots, I used dates and persimmon.  Awesome.  Will definitely make again. 

this was very good. used 1# boneless thighs, and remainder of ingredients as listed. the chicken was very tender. used a fat separator for broth before re-adding chicken back in. usually don't like fruit in meat dishes, but the apricots were a great taste sensation! served over sautéed sweet potato strips.

I made this for dinner tonight, and neither of us thought it was all that good. I made it exactly as written. Husband wasn't any more enthused about it than I was. Probably won't make again. It was just not very good.

Made as directed but increased broth to a whole can. Pretty good. Will chop apricots smaller next time.

This recipe wasn't awful but I gave it a single star because I wouldn't make it again. As suggested by others, I doubled the spices but I still found the tastes somewhat flat. The texture was similar to a shredded chicken. Overall,i found it pretty unappetizing. No one at the dinner party was raving either.

I made this for dinner on a very cold Sunday and it was the perfect comfort food. I did, however alter it a little bit - I didn't have dried apricots so I added 1/2 cup raisins instead. I added one more cup chicken broth at the end and thickened the sauce with a little flour and water. I also thought it needed a vegetable so I cut about 1 1/2 cups fresh Brussels Sprouts in half and added them the last 20 minutes of cooking. I don't like chickpeas so I left them out and served over Israeli Couscous. I brought some to my neighbor and she called while she was eating it to tell me how wonderful it was. I will definitely make this again. The combination of sweet and savory is so delectable. The raisins were a great substitution, but I would like to try it with the apricots.

My fiance's family is from North Africa, and he loved this. Easy to throw together, and once everything's in the dutch oven the pan pretty much does all the work. I doubled all the spices.

This is the first thing I ever made from Cooking light. I love it and make it semi-frequently. I don't make any changes. I would probably like it spicier, but it is fine for the whole family this way. I serve it over couscous or over a combo of mashed regular and sweet potatoes.

I took the advice of others and doubled the spices. I also doubled the sauce, which was delicious. Next time I think I'll add some veggies, carrots or tomatoes. Overall, very good and enjoyed by all, including our 6 and 8 year olds.

Truly delicious, used all the spices from the ras al hanout recipe: 1 teaspoons ground ginger 1/2 teaspoons ground coriander 1/2 teaspoons ground cinnamon 1/2 teaspoons freshly ground black pepper 1/2 teaspoons ground turmeric 1/2 teaspoons ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves I also added one large zucchini and 2 large carrots therefore I added an additional 1/2 cup chicken broth. Super delicious and healthy. I served with pearl couscous but regular couscous be just as wonderful. I will definitely make this again. Great introduction to Morrocan flavors.

I absolutely love this recipe. I've made it quite a few times and it always tastes better than I remember. Definitely use thighs as the meat has much more flavor than breasts (I've made it with both). I've recommended it to friends and they love it as well.

Tasty. I love the apricot and chicken combination. I used half the can of garbanzos and turned the rest into a small amount of hummus. I think the full can would have made the dish too heavy on the garbanzos. Would add more of all the spices next time, especially cumin and coriander.

This was made for me when I was recovering from surgery. The flavors are just amazing. It's now in my top 3 of things to bring when making a dinner for someone else!

I can't remember many details about this dinner, but I wrote in my recipe notes "mmmm...SO good..." so I guess that says it all!

My family loves this meal, including my 2 year old and my 4 year old. I have a sulfite allergy, so we can't use dried apricots. Instead I use two cans of drained apricot halves (more than the recipe calls for, but I add extra for the kids), and it really adds a delicious flavor to this recipe. We make this often. So tasty!

One of our favorite meals. You need to cut the apricots in half and amp up the spices to give it more kick. Absolutely yummy.

This was delicious...I will use chicken breast next time and like other reviewers I went a little heavier on the spices. Def make again