Moroccan Chicken Thighs
Embark on a flavorful journey with these Moroccan Chicken Thighs, a dish brimming with bold, aromatic spices and hearty ingredients. Perfectly seared bone-in, skin-on chicken thighs are simmered to tender perfection in a rich, spiced tomato and chickpea sauce infused with cinnamon, cumin, coriander, and paprika. Sweet bursts of dried apricots add a delightful contrast, while fresh cilantro adds a vibrant, herbaceous finish. This one-pot recipe is a hassle-free weeknight solution or a stunning centerpiece for a dinner party, ready in just under an hour. Serve with fluffy couscous, steamed rice, or crusty bread to soak up the deeply flavored sauce. Whether you’re looking for a healthy, comforting, or exotic meal, these Moroccan Chicken Thighs bring a taste of North African cuisine straight to your table.
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Recipe Information
Ingredients
- 6 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 0.25 teaspoons cayenne pepper
- 1 cup chicken stock
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can chickpeas, drained and rinsed
- 0.5 cup dried apricots, chopped
- 0.25 cup fresh cilantro, chopped
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 lemon, cut into wedges (optional for serving)
Instructions
Pat the chicken thighs dry with a paper towel and season both sides with 1 teaspoon of salt and 0.5 teaspoons of black pepper.
In a large deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Place the chicken thighs skin-side down and sear for 5-6 minutes, or until the skin is golden and crispy. Flip and sear the other side for another 2-3 minutes. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
Stir in the garlic, cumin, coriander, cinnamon, ginger, paprika, and cayenne pepper. Cook for 1 minute, until fragrant.
Pour in the chicken stock, scraping the bottom of the pan to deglaze and release any browned bits. Add the diced tomatoes, chickpeas, and dried apricots. Stir to combine.
Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover the pan with a lid and cook for 30-35 minutes, or until the chicken is cooked through and tender.
Remove the lid and taste the sauce. Add the remaining 0.5 teaspoon of salt if needed. Simmer for an additional 5 minutes uncovered to thicken the sauce slightly.
Garnish with chopped cilantro and serve hot with lemon wedges on the side, if desired. Pair with couscous, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
3265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.3 g | 222% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 6759 mg | 294% | |
| Total Carbohydrate | 218.3 g | 79% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 86.7 g | ||
| Protein | 223.7 g | 447% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 5452 mg | 116% | |
*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.
