Easy Moroccan Chicken
Embark on a culinary journey with this Easy Moroccan Chicken, a vibrant one-pot dish brimming with bold flavors and fragrant spices. Tender chicken thighs are seared to golden perfection and simmered in a rich, aromatic sauce infused with cumin, coriander, cinnamon, and paprika. Sweet dried apricots, briny green olives, and hearty carrots add a delightful balance of textures, while the savory broth and diced tomatoes bring everything together beautifully. Ready in just 40 minutes, this comforting recipe is perfect for busy weeknights yet impressive enough for entertaining. Serve over fluffy couscous, steamed rice, or alongside crusty bread to soak up every last bit of the flavorful sauce. This Moroccan-inspired dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken broth
- 1 cup diced tomatoes (canned)
- 2 medium carrots, sliced
- 0.5 cup dried apricots, chopped
- 0.5 cup green olives, halved
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with half of the salt and black pepper. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. Remove and set aside.
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute.
Add the ground cumin, ground coriander, ground cinnamon, ground paprika, remaining salt, and black pepper. Cook for 1 minute to toast the spices.
Pour in the chicken broth and diced tomatoes, scraping up any browned bits from the bottom of the skillet.
Return the seared chicken thighs to the skillet, nestling them into the sauce.
Add the sliced carrots, dried apricots, and green olives to the skillet. Stir gently to combine.
Bring the mixture to a simmer, then reduce heat to low and cover. Cook for 25-30 minutes, or until the chicken is tender and cooked through.
Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving, if desired.
Serve hot with couscous, rice, or crusty bread.
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 5882 mg | 256% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 65.1 g | ||
| Protein | 169.6 g | 339% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 393 mg | 30% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3632 mg | 77% | |
*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.
