Casablanca Chicken
Transport your taste buds to the heart of North Africa with this vibrant Casablanca Chicken recipe, a stunning one-pot meal that combines tender chicken thighs with a medley of warm spices, sweet dried fruits, and hearty vegetables. Infused with aromatic cumin, cinnamon, and turmeric, this dish is simmered to perfection in a rich, savory broth of chicken stock and tomatoes, elevated by the sweetness of apricots, raisins, and the earthy depth of carrots and sweet potatoes. Finished with a squeeze of fresh lemon juice and a sprinkle of bright, herbaceous cilantro, this recipe is as visually striking as it is delicious. Perfect for weeknight cooking or an impressive dinner party, serve it over fluffy couscous, fragrant rice, or alongside crusty bread to soak up the bold and fragrant sauce. Whether you're a fan of Moroccan-inspired flavors or simply in search of a comforting yet exotic meal, this dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 3 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 2 cups chicken stock
- 1 cup diced tomatoes (canned, with juices)
- 1 cup dried apricots, chopped
- 0.5 cup golden raisins
- 3 medium carrots, peeled and cut into thick slices
- 1 large sweet potato, peeled and cut into cubes
- 1 cup chickpeas (cooked or canned, drained and rinsed)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice (freshly squeezed)
Instructions
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Pat the chicken thighs dry with paper towels and season them with salt and black pepper.
Add the chicken thighs to the pot, skin-side down, and sear for 5-6 minutes until golden brown. Flip and cook for 3-4 more minutes on the other side. Remove chicken and set aside on a plate.
Add the remaining 1 tablespoon of olive oil to the same pot. Toss in the sliced onions and sauté for about 5 minutes until softened and slightly golden.
Add the minced garlic, grated ginger, ground cumin, ground cinnamon, and turmeric. Stir and cook for 1-2 minutes until fragrant.
Pour in the chicken stock and diced tomatoes with their juices. Stir well to combine and bring the mixture to a boil.
Reduce the heat to a simmer and return the seared chicken thighs to the pot, skin-side up.
Add the chopped dried apricots, golden raisins, carrots, sweet potato cubes, and chickpeas to the pot. Stir gently to distribute the ingredients evenly around the chicken.
Cover the pot with a lid and let it simmer for 30-35 minutes, or until the chicken is fully cooked and the vegetables are tender.
Remove the lid and stir in the freshly squeezed lemon juice. Taste the sauce and adjust seasoning with more salt or pepper if needed.
Garnish the dish with freshly chopped cilantro before serving.
Serve hot with warm couscous, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 87.8 g | 32% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 48.0 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1657 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
