Moroccan Style Chicken in a Jar
Transport your taste buds to North Africa with this vibrant and aromatic Moroccan Style Chicken in a Jar. This portable and flavor-packed recipe combines tender chicken thighs with a medley of vegetables, hearty chickpeas, and sweet dried apricots, all simmered in a warmly spiced broth featuring cumin, cinnamon, turmeric, and paprika. Topped with a fresh burst of cilantro and a splash of tangy lemon juice, this dish is cleverly served in individual glass jars, making it perfect for meal prep or a grab-and-go lunch. Ready in just under an hour, this wholesome, gluten-free recipe is a one-pot wonder that’s as convenient as it is satisfying. Whether you enjoy it fresh or chilled for later, this dish promises a bold, comforting bite every time. Perfect for fans of meal prep, bold Moroccan flavors, and quick yet elegant dinners!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.5 teaspoon ground ginger
- 0.25 teaspoon cayenne pepper (optional)
- 1 cup chicken broth
- 1 cup canned chickpeas, drained and rinsed
- 0.5 cup dried apricots, diced
- 2 medium carrots, sliced into rounds
- 1 medium zucchini, diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet over medium heat.
Season the chicken thighs with salt and black pepper, then sear them in the skillet for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add the chopped onion and sauté for 5 minutes until softened.
Add the minced garlic, ground cumin, cinnamon, turmeric, paprika, ground ginger, and cayenne pepper (if using). Cook for 1 minute until fragrant.
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
Return the chicken thighs to the skillet and add the chickpeas, dried apricots, carrots, and zucchini. Stir well.
Lower the heat, cover, and simmer for 30 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Remove from heat and stir in the chopped cilantro and lemon juice for brightness.
Layer the chicken and vegetable mixture into glass jars for serving, ensuring each jar gets a mix of chicken, vegetables, and sauce.
Serve immediately or seal the jars and refrigerate for a convenient meal later. Reheat gently before serving if chilled.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 4032 mg | 175% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 60.9 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3606 mg | 77% | |
*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.
