Moroccan Chicken with Prunes Honey and Almonds
Indulge in the exotic flavors of Moroccan cuisine with this irresistible Moroccan Chicken with Prunes, Honey, and Almonds. Tender chicken thighs are braised to perfection in a fragrant blend of cinnamon, ginger, turmeric, and cumin, creating a richly spiced base. Sweet prunes and honey add a luscious balance to the savory spices, while toasted almonds bring a delightful crunch to every bite. Topped with fresh cilantro and parsley, this dish is as visually stunning as it is delicious. Perfect for a dinner party or special family meal, this North African-inspired recipe pairs beautifully with fluffy couscous or warm flatbread. Ready in just over an hour, it’s an unforgettable combination of sweet, savory, and nutty goodness!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 2 cups Chicken stock
- 12 pieces Prunes, pitted
- 2 tablespoons Honey
- 1 cup Blanched almonds, toasted
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Lemon wedges, for serving
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chicken thighs, skin side down, and sear for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 4-5 minutes until softened. Stir in the minced garlic, cinnamon, ginger, turmeric, and cumin, and cook for 1 minute until fragrant.
Pour in the chicken stock and scrape the bottom of the skillet to release the browned bits. Return the chicken thighs to the skillet, skin side up, and bring the mixture to a simmer.
Cover the skillet with a lid, reduce the heat to low, and let the chicken cook for 30 minutes.
After 30 minutes, add the prunes and honey to the skillet, stirring gently to mix. Cover again and cook for an additional 20 minutes until the chicken is tender and fully cooked through.
Meanwhile, toast the blanched almonds in a dry skillet over medium heat until golden and fragrant. Set aside.
Once the chicken is cooked, taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the chicken on a large serving platter, spooning the sauce and prunes over the top. Sprinkle with toasted almonds, chopped cilantro, and parsley.
Serve with lemon wedges on the side for a bright, citrusy finish.
Nutrition Facts
Calories |
3496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.6 g | 302% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 3367 mg | 146% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 91.3 g | ||
| Protein | 218.3 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3848 mg | 82% | |
*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.
