Marrakesh Chicken
Transport your taste buds to the vibrant streets of Morocco with this Marrakesh Chicken recipe, a rich and aromatic fusion of warm spices, tender chicken thighs, and sweet dried fruits. Infused with the earthy flavors of cumin, cinnamon, and turmeric, and balanced by the natural sweetness of honey, apricots, and raisins, this one-pot dish is as comforting as it is exotic. Finished with a scattering of toasted slivered almonds and a hint of fresh cilantro, it pairs beautifully with fluffy, buttery couscous for a complete meal. Perfect for a cozy family dinner or an impressive dinner-party centerpiece, this dish is a celebration of bold, hearty flavors and simple, wholesome ingredients. Ready in just under an hour, it’s a savory-sweet experience you’ll savor with every bite.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cumin
- 1.5 teaspoons ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 2 cups chicken broth
- 2 tablespoons honey
- 0.5 cup dried apricots, chopped
- 0.25 cup raisins
- 0.25 cup slivered almonds, toasted
- 3 tablespoons fresh cilantro, chopped (optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups couscous (optional, for serving)
- 1.75 cups water (for couscous)
- 1 tablespoon butter (optional, for couscous)
Instructions
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
Season the chicken thighs with salt and black pepper on both sides.
Sear the chicken thighs in the skillet for about 3-4 minutes per side, until browned. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 3-4 minutes until softened.
Add the minced garlic, cinnamon, cumin, ginger, turmeric, and paprika. Cook for 1-2 minutes, stirring frequently, until the spices are fragrant.
Pour in the chicken broth and stir to scrape up any browned bits from the skillet. Bring to a simmer.
Add the honey, dried apricots, and raisins. Stir to combine.
Return the seared chicken thighs to the skillet, ensuring they are submerged in the sauce. Cover and simmer on low heat for 25-30 minutes, or until the chicken is fully cooked and tender.
While the chicken cooks, prepare the couscous (if serving). Bring 1.75 cups of water to a boil, then stir in couscous and butter (if using). Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork before serving.
Once the chicken is ready, sprinkle with toasted slivered almonds and optional fresh cilantro for garnish.
Serve the Marrakesh chicken over the prepared couscous, and enjoy!
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 28.4 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 947 mg | 20% | |
*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.
