Moroccan Delight
Transport your taste buds to the vibrant streets of Morocco with this richly spiced and comforting "Moroccan Delight." This flavor-packed one-pot meal features tender bone-in chicken thighs simmered in a fragrant sauce infused with ground cinnamon, cumin, turmeric, and fresh ginger. Sweet dried apricots, nutty chickpeas, and hearty veggies like carrots and zucchini add layers of texture and warmth, while a drizzle of honey balances savory and sweet notes beautifully. Garnished with toasted slivered almonds, fresh cilantro, and a splash of tangy lemon juice, this dish is as visually stunning as it is delicious. Perfectly paired with fluffy couscous or rice, this aromatic Moroccan chicken recipe is a heartwarming blend of tradition and convenience, making it an ideal choice for family dinners or special occasions.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ginger, freshly grated
- 2 cups chicken stock
- 2 tablespoons honey
- 1 cup dried apricots, chopped
- 1 15-ounce can canned chickpeas, rinsed and drained
- 3 medium carrots, peeled and sliced into rounds
- 2 medium zucchini, sliced into rounds
- 0.25 cup slivered almonds, toasted
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked couscous or rice (optional, for serving)
Instructions
Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper, then sear them in the hot oil for 5-6 minutes per side, until golden brown. Remove the chicken and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 5 minutes until softened, then add the minced garlic and cook for 1 minute longer.
Stir in the ground cinnamon, cumin, turmeric, coriander, and grated ginger. Cook the spices for 1-2 minutes until fragrant.
Return the chicken to the pot and pour in the chicken stock. Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook for 25 minutes.
Stir in the honey, chopped dried apricots, chickpeas, carrots, and zucchini. Season with salt and black pepper. Cover and simmer for another 20-25 minutes, until the vegetables are tender and the chicken is cooked through.
Just before serving, stir in the lemon juice and sprinkle the dish with toasted slivered almonds and chopped fresh cilantro.
Serve hot over cooked couscous or rice for a complete meal. Enjoy your Moroccan Delight!
Nutrition Facts
Calories |
3864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.5 g | 175% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 3335 mg | 145% | |
| Total Carbohydrate | 430.0 g | 156% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 152.8 g | ||
| Protein | 240.8 g | 482% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 592 mg | 46% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 5768 mg | 123% | |
*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.
