Dairy-Free Moroccan Chicken
Treat your taste buds to the warm and aromatic flavors of **Dairy-Free Moroccan Chicken**, a hearty and wholesome dish that’s perfect for any night of the week. This recipe combines tender, seared chicken thighs with a symphony of Moroccan-inspired spices like cumin, cinnamon, turmeric, and paprika, creating a richly spiced sauce that’s as fragrant as it is flavorful. Sweet, tangy notes of chopped dried apricots and fresh lemon zest add depth, while a finishing touch of toasted almonds and fresh cilantro brings irresistible texture and brightness. Simmered in dairy-free chicken stock and tomatoes, this one-pan dish is both comforting and versatile—a must-try for anyone seeking a satisfying, allergy-friendly meal. Serve it over fluffy couscous or rice for a complete dinner your family will love. Perfect keywords: **dairy-free chicken recipes, Moroccan spices, easy chicken dinner, one-pan meals, gluten-free options**.
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Recipe Information
Ingredients
- 8 pieces chicken thighs, skinless and boneless
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 pieces garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 cups chicken stock (dairy-free)
- 1 can (14 ounces) canned tomatoes, chopped
- 0.5 cup dried apricots, chopped
- 0.25 cup almond slices, toasted
- 2 tablespoons fresh cilantro, chopped
- 1 large lemon, juice and zest
Instructions
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Add the chicken thighs and sear for about 4 minutes on each side until browned. Remove them from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Sauté the onions for 5 minutes until they are soft and translucent.
Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the spices: cumin, coriander, cinnamon, ginger, paprika, turmeric, sea salt, and black pepper. Cook for 1 minute to release the aromas.
Return the chicken to the pan and pour in the chicken stock and canned tomatoes. Bring to a simmer.
Add the chopped apricots to the pan. Cover and let it simmer for 25-30 minutes, or until the chicken is cooked through and tender.
If the sauce is too thin, remove the lid and simmer for 5 more minutes until it thickens to your desired consistency.
Before serving, stir in the lemon juice and zest.
Garnish with toasted almond slices and chopped cilantro.
Serve hot, and enjoy your Dairy-Free Moroccan Chicken with a side of couscous or rice.
Nutrition Facts
Calories |
2670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 5228 mg | 227% | |
| Total Carbohydrate | 111.6 g | 41% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 65.4 g | ||
| Protein | 226.8 g | 454% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 470 mg | 36% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4281 mg | 91% | |
*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.
