Moroccan Chicken with Apricots, Green Olives and Black Butte Chickpeas™

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  • Black Butte Chickpeas


  • 2 ½ c. water or stock
  • ¼ c. olive oil
  • 3 lbs. chicken thighs, boneless skinless
  • 2 yellow onions, diced
  • ½ gal. water
  • 1 t. baking soda
  • 1 can garbanzo beans, with aqua faba reserved
  • ½ lb. apricots, cut in half
  • 1 c. Queen olives, cut in half
  • 3 fennel bulbs, quartered, roasted
  • 1 pt. cherry tomatoes
  • 2 c. local honey
  • ½ c. sesame seeds, toasted


  1. In large saucepan, heat olive oil. Add chicken thighs and fry until light golden. Transfer chicken to oven-safe pan, cover and bake at 350°F until cooked through (165°F internal temp) . Reserve the large saucepan and olive oil for later use.
  2. In separate pot, add InHarvest Mountain Red Blend™ to boiling water or stock and simmer, covered, for 15 minutes. Remove from heat and reserve.
  3. Prepare InHarvest Black Butte Chickpeas™ according to package instructions and reserve. Portion 2 c. cooked for recipe reserve the rest.
  4. In saucepan with olive oil, sauté onions and garlic until soft, about 4-5 minutes.
  5. Add roasted fennel and sauté 2 minutes
  6. Add apricots, cooked black butte garbanzo beans, roasted tomatoes, olives, cinnamon, and honey. Add cooked chicken to pan and lightly simmer for about 15 minutes. Add a little of the reserved aqua faba, if needed, for moisture.
  7. Serve family style over InHarvest Mountain Red Blend.

Recipe Yield: 16 (1 c.) servings

Nutrition Facts

Per serving: 420 cal., 17 g pro., 63 g carb., 6 g fiber, 13 g fat (2.5 g sat. fat), 100 mg chol., 640 mg sod., 38 g sugar

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