North African Style Chicken
Immerse yourself in the bold and aromatic flavors of North Africa with this tantalizing North African Style Chicken recipe. Tender, golden-browned chicken thighs are simmered in a fragrant sauce infused with warming spices like cumin, coriander, paprika, and cinnamon. Sweet dried apricots balance the savory notes, while hearty chickpeas and carrots add texture and depth. Brightened with a splash of fresh lemon juice and garnished with cilantro, this dish is a perfect harmony of sweet, savory, and tangy flavors. Ready in just one hour, this impressive one-pan meal can be served over fluffy couscous, steamed rice, or warm flatbread, making it an excellent centerpiece for a comforting weeknight dinner or an exotic dinner party spread.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 0.5 teaspoons ground cinnamon
- 0.5 cups dried apricots
- 2 cups chicken broth
- 1 15-ounce can chickpeas (canned, drained and rinsed)
- 1 14.5-ounce can tomatoes (diced)
- 2 medium carrots (sliced into rounds)
- 1 whole lemon (juiced)
- 2 tablespoons fresh cilantro (chopped for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Pat the chicken thighs dry with a paper towel and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and cook for an additional 3 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, ground cumin, coriander, paprika, and cinnamon. Cook for 1-2 minutes, stirring, until the spices are fragrant.
Add the dried apricots, chicken broth, chickpeas, diced tomatoes, and sliced carrots to the pan. Stir to combine.
Return the chicken thighs to the pan, nestling them into the sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, or until the chicken is cooked through and tender.
Stir in the lemon juice and adjust the seasoning with additional salt and pepper, if needed.
Serve the chicken with the sauce and vegetables over a bed of couscous, rice, or flatbread. Garnish with fresh cilantro.
Nutrition Facts
Calories |
4347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.9 g | 368% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 3058 mg | 133% | |
| Total Carbohydrate | 153.6 g | 56% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 45.3 g | ||
| Protein | 284.0 g | 568% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 603 mg | 46% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 6160 mg | 131% | |
*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.
