Skillet Moroccan Chicken

It’s time again for Tasty Tuesday.  Sometimes on Tuesdays I share a recipe, a cooking tip, or some combination of both.  You can always find all the Tasty Tuesday posts by clicking on the words “Tasty Tuesday” in the menu bar above or in the list of categories on the right.

Skillet Moroccan Chicken is one of my favorite chicken recipes.  It’s easy, quick and flavorful, with a slightly sweet taste that is a bit unusual.  I call it Skillet Moroccan Chicken to differentiate it from Slow Cooker Moroccan Chicken, which is a whole different thing.  But just as good!

I made this for some friends last week and they requested the recipe.  So here it is:

printable version of Skillet Moroccan Chicken

¼ cup white wine
2 Tbsp soy sauce
1 tsp curry powder
¼ tsp cinnamon
¹/3 cup chopped prunes
¹/3 cup apricot jelly or jam
olive oil for sauteing
1 red pepper, cut into bite size pieces
8 oz (half a bag) of baby carrots, cut in half the long way
1½ lbs boneless chicken thighs, cut into bite size pieces
salt to taste

1. Combine wine, soy sauce, curry powder, cinnamon, prunes, and jelly in a small bowl.  Let this sauce sit for a few minutes to combine flavors.
2. Heat a bit of olive oil in a large skillet over medium heat.  Add the pepper, carrots, and chicken, and sprinkle  salt over the skillet.  Cook and stir regularly until the chicken is cooked through, about 7 minutes.
3. Stir in the sauce (from step 1) and cook it for about 2 more minutes so the sauce is heated through and thickens a bit.
4. Serve!  I usually make Israeli couscous to go with this, but I think Moroccan couscous or rice would work as well.

Enjoy!  What’s your favorite way to make chicken?  Let me know in the comments below.