Moroccan Chicken with Rice and Apricots
Dried apricots are the ingredient that makes this one stand out in my rotation, adding a sweetness that plays against the warm Moroccan spices in a way plain chicken and rice never could. It's a good bowl for whenever I want something with a little more going on.
The spice blend here is more layered than my usual taco or fajita seasoning, leaning into warmer notes like cinnamon and cumin instead. Chickpeas add fiber and bite that holds up well next to the rice.
Apricots soften slightly as the chicken simmers, giving little bursts of sweetness throughout the bowl instead of one flat flavor. It's a good reminder that meal prep doesn't have to mean the same five spice blends on repeat.
The recipe card has the full ingredient breakdown and simmer time for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. This Moroccan chicken is one of the more distinct flavors I keep in the mix.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Moroccan Chicken with Rice and Apricots
YIELD
10 portions
ESTIMATED NUTRITION
595 calories • 60g protein • 58g carbs • 12g fat per portion
What I really like about this recipe is the combination of warm spice and sweet apricot, which is different from anything else in my usual rotation.
Ingredients
• 5 lb boneless chicken thighs, cubed
• 7 1/2 cups cooked basmati rice
• 2 1/2 cans chickpeas, drained
• 1 1/4 cups dried apricots, chopped
• 2 1/2 onion, diced
• 2 1/2 tbsp olive oil
• 7 1/2 tbsp ras el hanout or Moroccan spice blend
• salt and pepper
Directions
1. Sear chicken and onion in olive oil with the spice blend until fragrant, about 5 minutes.
2. Add chickpeas and apricots; simmer 10 minutes until the chicken is cooked through.
3. Fluff in the rice or serve the chicken mixture over it.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
