Moroccan Chicken with Prunes
Infused with the bold, aromatic spices of North Africa, this Moroccan Chicken with Prunes recipe delivers a perfect balance of sweet, savory, and warming flavors. Tender bone-in chicken thighs are golden-seared and simmered in a fragrant blend of cinnamon, ginger, paprika, and cumin before being enriched with a honey-glazed prune mixture for a touch of sweetness. Toasted almonds add a delightful crunch, while fresh cilantro lends a burst of freshness to this deeply comforting dish. Served over fluffy couscous or with a side of crusty bread to soak up the rich, spiced sauce, this recipe is a culinary journey to the heart of Moroccan cuisine. Perfect for weeknight dinners or special occasions, it’s a captivating combination of simplicity and exotic elegance.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 cups chicken broth
- 1 cup prunes, pitted
- 2 tablespoons honey
- 0.25 cup almonds, toasted
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper. Add them to the skillet, skin-side down, and sear for 5-6 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 5 minutes until softened and slightly golden.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the cinnamon, ginger, paprika, and cumin to the skillet. Stir to coat the onions in the spices and cook for 1 minute.
Pour in the chicken broth, scraping the bottom of the pan to deglaze any browned bits. Bring the liquid to a simmer.
Return the chicken thighs to the skillet, skin-side up, and reduce the heat to low. Cover and simmer for 30 minutes, occasionally spooning the sauce over the chicken.
In a small saucepan, combine the prunes and honey with 1/4 cup of water. Cook over low heat for 5 minutes until the prunes are softened and glazed.
Stir the prunes and their glaze into the chicken skillet. Continue simmering uncovered for an additional 10 minutes to thicken the sauce.
Taste and adjust seasoning with additional salt or pepper, if needed.
Garnish the dish with toasted almonds and fresh cilantro before serving.
Serve the Moroccan chicken with prunes hot, alongside couscous or crusty bread.
Nutrition Facts
Calories |
3106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.5 g | 237% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4229 mg | 184% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 128.6 g | ||
| Protein | 183.0 g | 366% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4310 mg | 92% | |
*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.
