Chicken Marrakesh
Immerse yourself in the bold and aromatic flavors of North Africa with Chicken Marrakesh—a hearty, one-pot dish that brings together a vibrant blend of spices and wholesome ingredients. Tender bone-in chicken thighs are seared to golden perfection, then simmered in a savory base of spiced chicken stock and crushed tomatoes, infused with warm cinnamon, cumin, and turmeric. Packed with nutrient-rich vegetables like carrots, zucchini, and protein-packed chickpeas, this dish is elevated by the subtle sweetness of dried apricots and a fresh garnish of cilantro. Ideal for fans of global cuisine, Chicken Marrakesh is a masterful balance of sweet, savory, and gently spiced notes, perfect for serving over fluffy couscous or rice. Ready in just over an hour, this recipe makes for an impressive yet approachable dinner that fills your kitchen with irresistible aromas.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons cayenne pepper (optional, for heat)
- 2 cups chicken stock
- 1 cup crushed tomatoes
- 2 large carrots, peeled and sliced into rounds
- 1 medium zucchini, halved and sliced
- 1 cup canned chickpeas, drained and rinsed
- 0.5 cup dried apricots, roughly chopped
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoons of black pepper. Sear the chicken for 3-4 minutes on each side, until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté for 4-5 minutes until softened and translucent.
Add the minced garlic, cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper (if using) to the pot. Stir well and cook for 1-2 minutes until fragrant.
Pour in the chicken stock and crushed tomatoes, scraping the bottom of the pot to deglaze any browned bits.
Return the chicken thighs to the pot, along with the sliced carrots, and bring the mixture to a gentle simmer. Cover the pot and let cook for 25 minutes.
Add the zucchini, chickpeas, and dried apricots to the pot, stirring gently to combine. Cover again and cook for an additional 15 minutes, until the chicken is tender and the vegetables are cooked through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with fresh chopped cilantro and serve hot over couscous, rice, or with crusty bread.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 775 mg | 34% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 17.5 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1134 mg | 24% | |
*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.
