Moroccan Chicken with Dried Fruit and Olive Topping
Transport your taste buds to the vibrant streets of Morocco with this Moroccan Chicken with Dried Fruit and Olive Topping. Tender, golden-brown chicken thighs are braised to perfection in a fragrant sauce infused with warm spices like cumin, cinnamon, turmeric, and ginger. Sweet bites of apricots and raisins contrast beautifully with the briny tang of green olives, creating a harmonious blend of flavors that’s both exotic and comforting. Finished with a sprinkle of fresh parsley, this dish pairs wonderfully with fluffy steamed couscous or crusty bread for soaking up every drop of the rich, slightly sweet sauce. Ready in just over an hour, it makes for an impressive yet approachable meal that’s sure to captivate your dinner guests.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1.5 cups chicken broth
- 2 tablespoons honey
- 0.5 cup dried apricots, chopped
- 0.5 cup raisins
- 0.5 cup green olives, pitted and halved
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear for 5-6 minutes until golden brown. Flip and cook for another 4 minutes, then remove the chicken and set it aside.
Reduce heat to medium and add the remaining tablespoon of olive oil to the skillet. Stir in the diced onion and cook for 5 minutes, stirring occasionally, until softened.
Add the garlic, cumin, cinnamon, turmeric, and ginger. Stir and cook for 1-2 minutes until fragrant.
Stir in the chicken broth and honey, scraping up any browned bits from the bottom of the pan.
Return the chicken thighs to the skillet, skin-side up. Reduce heat to low, cover, and simmer for 20 minutes.
Add the dried apricots, raisins, and green olives. Cover and simmer for another 15 minutes until the chicken is cooked through and the sauce has thickened slightly.
Taste and adjust seasoning with additional salt or pepper, if needed.
Sprinkle with fresh parsley and serve hot over steamed couscous, rice, or alongside crusty bread.
Nutrition Facts
Calories |
4376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.2 g | 375% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 6179 mg | 269% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 138.6 g | ||
| Protein | 258.2 g | 516% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 5450 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.
