Moroccan Chicken
Embark on a flavorful journey with Moroccan Chicken, a stunning one-pot dish that blends savory, sweet, and spicy elements for an unforgettable meal. Succulent chicken thighs are seared to golden perfection, then slow-simmered with aromatic spices like cumin, coriander, cinnamon, and paprika, all brought to life by the bold kick of harissa paste. Tender chickpeas, sweet dried apricots, and earthy carrots meld beautifully with the tangy brininess of kalamata olives. Simmered in a rich, fragrant broth, this hearty and wholesome dish is garnished with fresh cilantro and served with lemon wedges for a burst of brightness. Whether paired with fluffy couscous or fragrant basmati rice, Moroccan Chicken promises an irresistible balance of textures and flavors that will transform your dinner table into a spice-scented retreat. Perfect for cozy family dinners or elegant entertaining, this easy-to-make recipe is your ticket to exploring the vibrant world of Moroccan cuisine.
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Recipe Information
Ingredients
- 8 pieces chicken thighs
- 3 tablespoons olive oil
- 1 large, chopped onion
- 4 minced garlic cloves
- 2 teaspoons, grated fresh ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons harissa paste
- 2 cups chicken stock
- 1 15-ounce can, drained and rinsed canned chickpeas
- 0.5 cup, chopped dried apricots
- 2 medium, sliced carrots
- 0.5 cup, pitted kalamata olives
- 0.5 cup, chopped (optional) cilantro
- 1 sliced into wedges for serving lemon
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-proof skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Season the chicken thighs with salt and black pepper, then brown them in the skillet for about 4-5 minutes on each side until golden. Remove the chicken and set aside.
Add the remaining tablespoon of olive oil to the skillet and reduce the heat to medium. Sauté the onion until soft and translucent, about 5 minutes.
Stir in the garlic, ginger, ground cumin, ground coriander, paprika, and cinnamon, cooking for about 1-2 minutes until fragrant.
Mix in the harissa paste, stirring well to combine with the spices.
Pour in the chicken stock, using a wooden spoon to scrape any browned bits from the bottom of the pan.
Return the chicken to the skillet, along with the chickpeas, dried apricots, carrots, and olives. Stir to combine.
Bring the mixture to a simmer, then cover and transfer the skillet to the preheated oven.
Bake for 30-35 minutes or until the chicken is cooked through and tender.
Garnish with chopped cilantro, if desired, and serve with lemon wedges.
Serve hot, accompanied by couscous or rice.
Nutrition Facts
Calories |
4117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.3 g | 288% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1171 mg | 390% | |
| Sodium | 6749 mg | 293% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 49.4 g | ||
| Protein | 366.6 g | 733% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 705 mg | 54% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 5255 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.
