One Pan Moroccan Stewed Chicken
Infused with the vibrant flavors of North Africa, this One Pan Moroccan Stewed Chicken is a comforting, flavor-packed meal that makes weeknight dinners feel extraordinary. Succulent bone-in, skin-on chicken thighs are seared to golden perfection and then simmered in a fragrant medley of warm spices like cumin, coriander, cinnamon, and turmeric. The rich tomato-based broth is layered with hearty chickpeas, sweet dried apricots, tender carrots, and briny green olives, creating a perfect balance of savory, sweet, and tangy flavors. Finished with a sprinkle of fresh cilantro, this easy, one-pan recipe is ready in under an hour and pairs beautifully with fluffy couscous, rice, or warm flatbread. Ideal for a quick yet exotic meal, this dish is a must-try for lovers of bold, aromatic cuisine.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons crushed red pepper flakes
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
- 1 14.5-ounce can diced tomatoes
- 2 medium carrots, sliced into rounds
- 0.5 cups dried apricots, chopped
- 0.5 cups green olives, pitted and sliced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season chicken thighs with 1 teaspoon of salt and 0.5 teaspoons of black pepper. Sear the chicken, skin-side down, for 4-5 minutes or until golden brown. Flip and sear the other side for 2-3 minutes. Remove and set aside.
In the same pan, add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the garlic, ground cumin, coriander, cinnamon, paprika, turmeric, and red pepper flakes. Stir and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for another 1-2 minutes to deepen its flavor.
Pour in the chicken broth, stirring to deglaze the pan and scrape up any browned bits.
Add the chickpeas, diced tomatoes, carrots, and dried apricots to the pan. Stir to combine.
Nestle the seared chicken thighs back into the pan, skin-side up, ensuring they are partially submerged in the liquid.
Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Cook for 30-35 minutes, or until the chicken is cooked through and tender.
Stir in the sliced green olives and sprinkle the dish with fresh cilantro just before serving.
Serve hot with couscous, rice, or flatbread on the side.
Nutrition Facts
Calories |
2852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.8 g | 193% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 6981 mg | 304% | |
| Total Carbohydrate | 237.4 g | 86% | |
| Dietary Fiber | 65.7 g | 235% | |
| Total Sugars | 94.6 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 734 mg | 56% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 5439 mg | 116% | |
*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.
