Moroccan Chicken Southern Living Recipe
Embark on a culinary journey with this Moroccan Chicken recipe inspired by Southern Living, a vibrant, spice-infused dish that brings the bold flavors of North Africa to your table. Tender, golden-browned chicken thighs simmer in a fragrant sauce of cumin, cinnamon, turmeric, and paprika, enriched with sweet dried apricots, hearty chickpeas, and vibrant carrots. This one-pot wonder is beautifully balanced with layers of savory, sweet, and aromatic goodness, made complete by a garnish of fresh cilantro. Serve it over fluffy couscous or rice to soak up the rich, flavorful broth. Perfect for weeknight dinners or a special occasion, this recipe is a warm, satisfying feast the whole family will love. Ready in just one hour, it's a taste of Morocco from the comfort of your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 2 cups chicken broth
- 1 cup canned diced tomatoes, drained
- 2 medium carrots, sliced into rounds
- 1 cup dried apricots, chopped
- 1 can chickpeas, drained and rinsed
- 2 tablespoons cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked couscous or rice, for serving
Instructions
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Season chicken thighs with salt and pepper. Sear each side for about 3-4 minutes or until golden brown. Remove chicken and set aside.
Reduce heat to medium and add the remaining tablespoon of olive oil. Sauté the chopped onion for 3-4 minutes until softened.
Add minced garlic, ground cumin, cinnamon, turmeric, paprika, and ginger to the skillet. Stir for 1 minute until aromatic.
Pour in the chicken broth and diced tomatoes. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pan.
Return the chicken thighs to the skillet. Add the sliced carrots and dried apricots. Cover and simmer on low heat for 25-30 minutes until the chicken is tender and fully cooked.
Stir in the chickpeas and cook for an additional 5 minutes to heat through.
Garnish with freshly chopped cilantro before serving.
Serve the Moroccan chicken over cooked couscous or rice for a complete meal.
Nutrition Facts
Calories |
3916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 6413 mg | 279% | |
| Total Carbohydrate | 492.4 g | 179% | |
| Dietary Fiber | 70.1 g | 250% | |
| Total Sugars | 132.2 g | ||
| Protein | 247.4 g | 495% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 669 mg | 51% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 6342 mg | 135% | |
*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.
