Moroccan Chicken and Raisins for 2
Savor the exotic flavors of North Africa with this Moroccan Chicken and Raisins recipe, perfectly crafted for a cozy dinner for two. Tender bone-in chicken thighs are seared to golden perfection, then simmered in a fragrant medley of warming spices like cumin, cinnamon, and ginger. Sweet raisins and a touch of honey add a delightful balance to the savory broth, creating a rich and aromatic dish that's both comforting and elegant. Finished with a sprinkle of fresh cilantro, this one-pan meal is ideal for impressing your partner or indulging in a global-inspired weeknight dinner. Serve with fluffy couscous or crusty bread to soak up every drop of the flavorful sauce. Perfectly portioned and infused with Moroccan charm, this dish is ready in just 45 minutes, making it a quick yet unforgettable dining experience.
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Recipe Information
Ingredients
- 2 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground cumin
- 0.5 teaspoons ground ginger
- 0.5 teaspoons paprika
- 1 cup chicken broth
- 1 tablespoons honey
- 0.25 cups raisins
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Season the chicken thighs on both sides with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken thighs to the skillet, skin-side down, and sear for 5 minutes until the skin is golden brown. Flip and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened.
Stir in the minced garlic, cinnamon, cumin, ginger, and paprika. Cook for 1 minute until fragrant.
Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the skillet.
Add the honey and raisins to the broth and mix well.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and tender.
Uncover the skillet and simmer for an additional 5 minutes to allow the sauce to thicken slightly.
Garnish the dish with chopped fresh cilantro and serve warm. Pair with couscous, rice, or crusty bread, if desired.
Nutrition Facts
Calories |
1129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 3181 mg | 138% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 46.2 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1255 mg | 27% | |
*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.
