One Pot Moroccan Chicken
Embark on a culinary journey with this flavorful One Pot Moroccan Chicken, a hearty and aromatic dish that's perfect for cozy dinners or special occasions. Tender, golden-seared chicken thighs are simmered in a rich, spiced tomato broth infused with warm cumin, cinnamon, and turmeric. Sweet dried apricots, briny Kalamata olives, and protein-packed chickpeas add a delightful balance of flavors and textures, while carrots lend a subtle sweetness to the dish. All made in one pot, this recipe is a breeze to prepare and cuts down on cleanup, making it ideal for busy weeknights. Serve it over fluffy couscous, basmati rice, or with crusty bread to soak up every drop of the luscious sauce. Ready in under an hour, this Moroccan-inspired chicken dish will transport your taste buds to North Africa with its tantalizing aroma and vibrant taste.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon turmeric powder
- 2 cups chicken stock
- 1 14-ounce can diced tomatoes
- 1 15-ounce can chickpeas, drained and rinsed
- 2 medium carrots, sliced into rounds
- 1 cup dried apricots, chopped
- 1 cup kalamata olives, pitted
- 3 tablespoons fresh parsley or cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs with a pinch of salt and black pepper on both sides.
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove and set aside.
In the same pot, add the onion and sauté for 5 minutes until softened.
Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, paprika, and turmeric powder. Cook for 1 minute to toast the spices.
Pour in the chicken stock and diced tomatoes. Stir well to combine.
Return the chicken thighs to the pot. Add the carrots, chickpeas, dried apricots, and olives.
Bring the mixture to a simmer, then lower the heat. Cover and cook for 35-40 minutes until the chicken is tender and fully cooked.
Taste and adjust the seasoning with additional salt and black pepper if needed.
Garnish with chopped parsley or cilantro before serving. Serve hot with couscous, rice, or crusty bread.
Nutrition Facts
Calories |
3956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.2 g | 231% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 9513 mg | 414% | |
| Total Carbohydrate | 291.0 g | 106% | |
| Dietary Fiber | 69.7 g | 249% | |
| Total Sugars | 134.4 g | ||
| Protein | 313.5 g | 627% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 890 mg | 68% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 6599 mg | 140% | |
*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.
