Cinnamon Spiced Moroccan Chicken
Transport your taste buds to North Africa with this rich and aromatic Cinnamon Spiced Moroccan Chicken. Tender, golden-seared chicken thighs are simmered in a fragrant sauce infused with warm spices like cinnamon, cumin, turmeric, and ginger, balanced by the natural sweetness of honey and dried apricots. Protein-packed chickpeas and a sprinkle of toasted almonds add texture, while fresh cilantro provides a vibrant finishing touch. This one-pot wonder is perfect for weeknight dinners or entertaining, pairing beautifully with couscous, rice, or flatbread for a complete and satisfying meal. Ready in under an hour, this savory-sweet dish delivers bold Moroccan flavors right to your kitchen.
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Recipe Information
Ingredients
- 6 bone-in chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 0.25 teaspoon cayenne pepper
- 1.5 cups chicken stock
- 2 tablespoons honey
- 0.5 cup dried apricots, chopped
- 1 cup canned chickpeas, rinsed and drained
- 0.25 cup slivered almonds, toasted
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper on both sides, then place them skin-side down in the hot skillet. Sear for 4-5 minutes until golden brown, then flip and sear the other side for an additional 3-4 minutes. Remove the chicken and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute, stirring constantly to prevent burning.
Reduce the heat to medium and stir in the ground cinnamon, cumin, turmeric, ginger, and cayenne pepper. Cook the spices for 1 minute to release their aroma.
Pour in the chicken stock and scrape the bottom of the pan to lift any browned bits. Stir in the honey and chopped dried apricots.
Return the chicken thighs to the skillet, skin-side up. Bring the liquid to a gentle simmer, cover the skillet, and cook for 25-30 minutes, allowing the chicken to cook through and absorb the flavors of the sauce.
After 25 minutes, add the canned chickpeas to the skillet and stir gently. Cook for another 5-7 minutes uncovered to slightly thicken the sauce.
Taste and adjust the seasoning with additional salt or pepper if needed.
Garnish the dish with toasted slivered almonds and freshly chopped cilantro before serving.
Serve the Cinnamon Spiced Moroccan Chicken with warm couscous, rice, or flatbread for a complete and satisfying meal.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 23.9 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 872 mg | 19% | |
*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.
