Magical Moroccan Chicken and Chickpeas
Transport your taste buds to North Africa with Magical Moroccan Chicken and Chickpeas, a one-pan wonder brimming with warm, aromatic spices and hearty ingredients. Tender, golden-seared chicken thighs are simmered to perfection in a rich, tomato-based sauce infused with earthy cumin, cinnamon, turmeric, and a hint of cayenne for a subtle kick. Sweet honey and protein-packed chickpeas balance the flavors, creating a dish that's equal parts comforting and vibrant. This quick and easy recipe is ready in under an hour, making it perfect for weeknight dinners or meal prepping. Serve it over fluffy couscous or fragrant rice, and don't forget a sprinkle of fresh cilantro for a dazzling finishing touch. A fusion of bold flavors and simple techniques, this Moroccan-inspired dish is sure to become a family favorite. Keywords: Moroccan chicken recipe, chicken and chickpeas, one-pan chicken dinner, spiced chicken thighs, easy weeknight meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces boneless skinless chicken thighs
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 0.25 teaspoons cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 can can of diced tomatoes (14 oz)
- 1 can can of chickpeas, drained and rinsed (15 oz)
- 1 cup chicken stock
- 2 tablespoons honey
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 2 cups rice or couscous (optional, for serving)
Instructions
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Add the chicken to the skillet and sear on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 4-5 minutes until softened.
Stir in the minced garlic, ground cumin, cinnamon, turmeric, paprika, coriander, and cayenne pepper. Cook for 1 minute until aromatic.
Pour in the diced tomatoes and chicken stock, stirring to combine.
Add the chickpeas and honey, mixing everything well.
Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the sauce.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for approximately 20-25 minutes, or until the chicken is fully cooked and tender.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve hot over rice or couscous if desired, and garnish with fresh cilantro for a pop of flavor and color.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 5975 mg | 260% | |
| Total Carbohydrate | 239.9 g | 87% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 60.9 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2161 mg | 46% | |
*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.
