Moroccan Style Chicken Skillet
Elevate your weeknight dinner routine with this Moroccan-Style Chicken Skillet—a vibrant, one-pan dish bursting with bold, aromatic spices and wholesome ingredients. Tender, golden-seared chicken thighs are simmered in a rich, flavorful sauce featuring fire-roasted tomatoes, chickpeas, and a medley of sweet dried apricots, warm cinnamon, and earthy cumin. This hearty meal is brightened with fresh parsley and a zesty lemon garnish, making it both comforting and exotic. Perfectly balanced with savory and sweet elements, this recipe is ready in just 50 minutes and pairs beautifully with couscous, rice, or crusty bread for a complete, satisfying meal. Whether you're looking for an easy weeknight option or a crowd-pleasing centerpiece, this Moroccan-inspired recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon cinnamon
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 1 large red bell pepper, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) fire-roasted diced tomatoes
- 1 cup chicken broth
- 0.5 cup dried apricots, chopped
- 0.25 cup fresh parsley, chopped
- 1 large lemon, sliced for garnish
Instructions
Season the chicken thighs on both sides with salt, black pepper, cumin, coriander, paprika, and cinnamon.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Stir in the diced onion and cook for 3 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the carrots and red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the chickpeas, fire-roasted diced tomatoes, chicken broth, and chopped dried apricots to the skillet. Stir to combine.
Return the chicken thighs to the skillet, nestling them into the sauce and vegetable mixture.
Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Sprinkle the dish with freshly chopped parsley before serving. Optionally, garnish each serving with a slice of lemon for a burst of brightness.
Serve hot with couscous, rice, or crusty bread on the side.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1417 mg | 62% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 26.4 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 170 mg | 13% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1633 mg | 35% | |
*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.
