Moroccan Chicken with Dried Fruit

PREP TIME 15 minutes
COOK TIME 50 minutes
TOTAL TIME 1 hour 5 minutes
COURSE Main Course
CUISINE Moroccan, Middle Eastern
SERVINGS 4 servings

Passover is a time for tradition, gathering, and incredible food. If you’re looking for a kosher for Passover main dish, this Moroccan Chicken with Dried Fruit is a must-try. Tender chicken, warm spices, and naturally sweet Galil Sun-Dried Apricots and Sun Figs create a rich, aromatic dish perfect for your holiday table.

Moroccan cuisine balances savory and sweet beautifully. The dried fruits plump up as the chicken roasts, infusing the dish with a luscious, honeyed depth. The warmth of Lior Chicken BBQ Seasoning, ginger, and cinnamon blend into the broth, creating an irresistible sauce ideal for matzo.

Whether hosting a grand Passover meal or seeking a healthy Passover recipe, this dish is both elegant and effortless. Pair it with kosher for Passover sides like roasted vegetables or quinoa (if permitted).

Easy to prepare yet bold in flavor, this recipe ensures a delicious holiday feast. Made with premium kosher for Passover products from ShopGalil, it offers both authenticity and convenience.

Ready to fill your kitchen with the enticing aroma of slow-simmered spices? Let’s get cooking!

Ingredients

Instructions

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the chicken thighs with salt, pepper, and 2 tablespoons Lior Chicken Seasoning.

  • 3

    Heat 2 tablespoons avocado oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 3–4 minutes until golden brown. Flip the chicken and sear the other side for an additional 3 minutes. Remove the chicken and set aside.

  • 4

    In the same skillet, add the finely chopped onion and minced garlic. Sauté for 3–4 minutes until the onions are soft and translucent, making sure to scrape up any browned bits from the pan.

  • 5

    Stir in ½ teaspoon ground ginger and ½ teaspoon ground cinnamon. Pour in 1 cup chicken (or vegetable) broth to deglaze the pan.

  • 6

    Return the chicken to the skillet, then add 1 cup dried apricots and ½ cup dried prunes.

  • 7

    Bring the mixture to a gentle simmer, cover the skillet with a lid, and transfer it to the preheated oven. Bake for 35–45 minutes, or until the chicken is tender and fully cooked.

  • 8

    Remove the skillet from the oven and let it rest for a few minutes. Taste the dish and adjust the seasoning with additional salt and pepper if needed.

  • 9

    Garnish with freshly chopped cilantro and sprinkle toasted almonds before serving.

Notes

Tips and Tricks

Enhance the Flavor:

  • Marinate the chicken in spices (cumin, paprika, cinnamon, turmeric) and olive oil for at least an hour—overnight for deeper flavor.
  • Toast your spices before adding liquid to unlock their full aroma.
  • Sear the chicken well before simmering to lock in juices and add depth.

Perfecting the Sauce:

  • Use a mix of dried fruits like apricots, dates, or prunes for balanced sweetness.
  • Deglaze with a splash of white wine or a squeeze of lemon to brighten the dish.
  • Let the sauce simmer low and slow to allow flavors to meld beautifully.

Serving & Pairing Ideas:

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