Blue Canyon Maverick Moroccan Chicken

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Yield: 6-8 servings



  • 6-8 chicken thighs (thighs or breasts will work)
  • 1 can un-sweetened coconut milk
  • 1 cup chicken stock
  • 4 tablespoons Maverick Moroccan (if you like more of a curry flavor add more)
  • 1 tablespoon all purpose flour
  • 2 tablespoons chopped garlic
  • 1 medium sized diced red onion
  • 1 cup sliced dried apricots
  • 1 cup raisins
  • salt and pepper to taste


  1. Heat a large saute pan on high heat with 1 tsp olive oil.
  2. Season chicken with salt and pepper, add to hot pan, skin side down, and saute for 3-4 minutes or to a deep golden brown color.
  3. Remove and set aside, place in a crock pot or Dutch oven.
  4. Add onions and garlic to saute pan and saute for 2-3 minutes; add chicken stock and coconut milk and stir.
  5. Whisk in Maverick Moroccan spice and flour, bring sauce to a boil. Add sliced apricots and raisins and pour over chicken.
  6. Place in pre-heated oven at 350 degrees and cook for 1 hour.
  7. When serving, make sure you give everyone some apricots and raisins on top.
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