Jewish French Moroccan Chicken
Transport your taste buds to a world of multicultural flavors with this enchanting Jewish French Moroccan Chicken recipe. This dish beautifully combines the warm, aromatic spices of Morocco—cinnamon, turmeric, cumin, and ginger—with the sweetness of honey, dried apricots, and prunes for a rich and flavorful experience. Perfectly seared bone-in chicken thighs are simmered in a luscious, spice-infused broth, creating melt-in-your-mouth tenderness. Garnished with toasted slivered almonds and fresh cilantro, this one-pot wonder is as visually stunning as it is delicious. Serve it over fluffy couscous, fragrant rice, or with crusty bread to soak up every drop of the savory-sweet sauce. Ideal for dinner parties or cozy family meals, this recipe is a celebration of global cuisine, history, and heartwarming comfort.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1.5 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 2 cups chicken stock
- 2 tablespoons honey
- 10 pieces dried apricots, halved
- 10 pieces whole pitted prunes
- 0.25 cup slivered almonds, toasted
- 2 tablespoons fresh cilantro, chopped (optional)
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Pat the chicken thighs dry with a paper towel and season both sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Sear the chicken thighs in batches, skin-side down, for 5–7 minutes per side, or until golden brown. Remove and set aside on a plate.
Add the remaining 1 tablespoon of olive oil to the skillet and reduce heat to medium. Sauté the chopped onion for 5 minutes, until soft and translucent.
Stir in the minced garlic, cinnamon, turmeric, cumin, and ginger. Cook for about 1 minute, until fragrant.
Pour in the chicken stock and stir in the honey. Scrape up any browned bits from the bottom of the pan.
Return the chicken thighs to the skillet, skin-side up. Bring to a gentle simmer, cover, and cook for 30 minutes over low heat.
Add the dried apricots and prunes to the skillet, tucking them in around the chicken. Cover and cook for an additional 15–20 minutes, until the chicken is tender and cooked through.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Garnish the dish with toasted slivered almonds and chopped cilantro, if desired.
Serve hot over a bed of couscous, rice, or with crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 900 mg | 39% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 25.2 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 730 mg | 16% | |
*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.
