YIELD: 24 servings
¼ cup brown sugar
¼ cup ground coriander
¼ cup ground cinnamon
2 Tbsps. ground red pepper
¼ cup ground fennel
¾ cup fancy Spanish paprika
2 Tbsps. ground ginger
24 (7 oz.) boneless, skinless chicken breasts
2 Tbsps. Mediterranean coarse ground sea salt
¾ cup olive oil
3 cups white onion, diced
1 ½ tsp. minced onion
¾ cup tomato paste
6 cups chicken broth
3 cups water
6 cups dried apricots, sliced
1. To prepare Moroccan spice mixture: Combine brown sugar, coriander, cumin, cinnamon, red pepper, fennel, paprika and ginger. Mix well. Reserve 1/3 of the mixture for the Moroccan apricot sauce.
2. For the chicken: Rub chicken breasts with 2/3 of spice mixture and sprinkle each breast with ¼ tsp. sea salt. Pan sear over high heat in olive oil until browned.
3. Remove chicken from pan. Add onions; sauté for 5 minutes or until translucent. Add garlic; sauté for 1 minute or until fragrant. Add tomato paste, chicken broth, water and reserved spice mixture. Bring to a boil, add chicken and apricots, and simmer for 30 minutes or until internal temperature of chicken reaches 165°F. Portion each chicken breast with ½ cup apricot sauce.
Photo and recipe: McCormick for Chefs
