Nut-Free Moroccan Chicken
Dive into the vibrant flavors of North Africa with this Nut-Free Moroccan Chicken recipe! Tender, spiced chicken thighs are paired with a medley of colorful vegetables, sweet dried apricots, and raisins, all simmered in a fragrant broth infused with cumin, coriander, cinnamon, and paprika. This nut-free interpretation of a Moroccan classic is perfect for those with allergies who still want to savor the iconic taste of tagine-inspired cuisine. A squeeze of fresh lemon juice and a sprinkle of parsley finish the dish with a burst of freshness. Ready in just an hour, this wholesome, one-skillet meal is ideal for weeknights or special occasions, and it pairs wonderfully with fluffy couscous or basmati rice. Explore the warm, aromatic spices of Morocco in a dish that's both comfort food and culinary adventure! Ideal keywords: Nut-free Moroccan chicken, Moroccan spiced chicken, one-skillet chicken recipes, allergy-friendly Moroccan recipes, North African chicken dishes.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 0.5 teaspoon ground cinnamon
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 2 large carrot, sliced
- 1 medium zucchini, diced
- 2 medium tomatoes, chopped
- 2 cups chicken broth
- 0.5 cup dried apricots, quartered
- 0.25 cup raisins
- 0.25 cup fresh parsley, chopped
- 1 large lemon, juiced
Instructions
In a large bowl, combine the salt, black pepper, cumin, coriander, paprika, and cinnamon.
Add the chicken thighs to the bowl and toss them until they are well coated with the spice mixture.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken thighs to the skillet and brown them on both sides, about 5 minutes per side. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute.
Add the sliced carrots, diced zucchini, and chopped tomatoes to the skillet and sauté for 5 minutes until they begin to soften.
Pour in the chicken broth and stir to combine with the vegetables, scraping up any brown bits from the bottom of the skillet.
Return the chicken thighs to the skillet and nestle them into the vegetable mixture.
Add the quartered dried apricots and raisins to the skillet, stirring to combine.
Bring the mixture to a simmer, then reduce the heat to low.
Cover the skillet and simmer for 25 minutes, or until the chicken is cooked through and tender.
Remove the skillet from the heat and stir in the chopped parsley and lemon juice.
Serve the Moroccan chicken warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4185 mg | 182% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 93.8 g | ||
| Protein | 177.4 g | 355% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 547 mg | 42% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 5516 mg | 117% | |
*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.
