Moroccan Chicken and Veggie Skillet
Transport your taste buds to North Africa with this vibrant Moroccan Chicken and Veggie Skillet! Bursting with bold spices like cumin, coriander, cinnamon, and turmeric, this one-pan wonder combines tender, seared chicken thighs with a medley of sautéed zucchini, carrots, red bell pepper, and protein-packed chickpeas. Simmered in a flavorful blend of diced tomatoes and chicken broth, this dish is as wholesome as it is delicious. Quick to prepare in just 45 minutes, this meal is perfect for busy weeknights and boasts rich aromas that will captivate your kitchen. Garnish with fresh parsley and a squeeze of lemon for a bright, zesty finish. A perfect balance of hearty, healthy, and exotic fare, this Moroccan-inspired recipe will become a staple in your dinner rotation!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium-sized, diced yellow onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoons turmeric
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 medium-sized, sliced zucchini
- 2 medium-sized, peeled and sliced carrot
- 1 medium-sized, diced red bell pepper
- 1 15 oz can, drained and rinsed canned chickpeas
- 1 cup chicken broth
- 1 14 oz can diced tomatoes
- 2 tablespoons, chopped (for garnish) fresh parsley
- 4 optional, for serving lemon wedges
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken thighs with half of the salt and pepper, then sear them for about 3 minutes per side until golden brown. Remove the chicken and set aside.
Add the remaining olive oil to the skillet, followed by the onion. Sauté for 3-4 minutes until softened.
Stir in the minced garlic, cumin, coriander, paprika, cinnamon, and turmeric. Cook for 1 minute, allowing the spices to become fragrant.
Add the zucchini, carrots, and red bell pepper to the skillet. Cook for 5 minutes, stirring frequently.
Pour in the chicken broth and diced tomatoes, then stir to combine. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the vegetable mixture. Add the chickpeas.
Cover and cook over medium heat for 20 minutes, or until the chicken is fully cooked and tender.
Taste and adjust seasoning with additional salt or pepper, if needed.
Garnish with fresh parsley and serve with lemon wedges, if desired.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 6919 mg | 301% | |
| Total Carbohydrate | 130.3 g | 47% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 49.1 g | ||
| Protein | 135.5 g | 271% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 534 mg | 41% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4052 mg | 86% | |
*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.
