My Go-To Moroccan Chicken with Apricots, Olives & Leeks

I discovered this recipe when I was cooking for Passover while staying in a rental house. I didn’t have my usual kitchen tools, so I needed something simple… one pan… minimal prep… but still flavorful enough to serve guests.

It ended up being such a hit that I made it again for New Year’s Eve in my new condo, when I wanted to have everything cooked before guests arrived. And just this week, I made it again when my aunt and uncle came to meet my new puppy Ruby.

It’s now officially one of my go-to “company” dishes.

I love the contrast of the flavors… the sweetness of the apricots, the briny olives, the richness of the spices, and all the fresh herbs. It feels special without being complicated.

This isn’t a recipe from my health program, but it’s also not unhealthy… and I even made it a little lighter by using skinless chicken thighs when I couldn’t find skin-on.

If you want something that feels impressive but is incredibly simple and can be made ahead… this is a winner.

If you're a visual learner, here is the link to the original video.

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Moroccan Chicken with Apricots, Olives & Leeks

Ingredients

• 4 chicken thighs

• 1 cup olives

• Handful dried apricots

• 2 leeks, thinly sliced

• 1 head garlic

Marinade

• 1½–2 cups chicken stock

• 1 heaping Tbsp paprika

• 1 tsp turmeric

• 1 tsp kosher salt

• 3 Tbsp silan (date honey)

• Juice of 1 lemon

• 1 Tbsp oil

• ¼ cup tomato paste

• ½ cup cilantro, chopped

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Directions

1. Place chicken, olives, apricots, and leeks on a baking tray.

2. Whisk marinade ingredients together and pour over everything.

3. Bake covered at 400°F for 1 hour.

4. Uncover, baste, and bake about 30 minutes more until golden.