Moroccan Braised Chicken with Zucchini
Infused with the vibrant flavors of North Africa, this Moroccan Braised Chicken with Zucchini is a one-pot wonder that's both comforting and aromatic. Tender bone-in chicken thighs are seared to golden perfection before being simmered in a rich, spiced broth of cumin, coriander, cinnamon, and turmeric, complemented by sweet honey and optional golden raisins. The addition of fresh zucchini and a touch of diced tomatoes creates a hearty yet wholesome dish that's perfect for family dinners or special gatherings. Garnished with fresh cilantro, this savory-sweet chicken pairs beautifully with couscous, rice, or warm bread, making it a versatile and satisfying meal. Ready in just over an hour, this recipe is a delightful way to bring a taste of Morocco to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon turmeric powder
- 2 cups chicken broth
- 1 14-ounce can canned diced tomatoes
- 1 tablespoon honey
- 3 medium zucchini, sliced into half-moons
- 0.25 cup golden raisins (optional)
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then sear them in batches for 3-4 minutes per side, until golden brown. Remove and set aside.
In the same pot, reduce the heat to medium and add the chopped onion. Sauté for 5-7 minutes until softened and translucent.
Add the minced garlic, ground cumin, coriander, paprika, cinnamon, and turmeric. Stir for 1 minute to toast the spices and release their aromas.
Pour in the chicken broth and diced tomatoes, stirring to combine. Add the honey and golden raisins (if using).
Return the seared chicken thighs to the pot, ensuring they are partially submerged in the liquid. Bring the mixture to a gentle simmer.
Cover the pot with a lid and reduce the heat to low. Let the chicken braise for 30 minutes, stirring occasionally.
After 30 minutes, add the sliced zucchini to the pot, submerging them in the sauce. Cover and cook for an additional 15 minutes, until the zucchini is tender and the chicken is cooked through.
Taste the sauce and adjust the seasoning with additional salt or pepper, if needed.
Garnish the dish with chopped fresh cilantro before serving. Serve hot with couscous, rice, or warm bread.
Nutrition Facts
Calories |
2743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.6 g | 235% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 4795 mg | 208% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 78.1 g | ||
| Protein | 185.2 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 5261 mg | 112% | |
*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.
