Simple Moroccan Chicken
Transport your taste buds to North Africa with this Simple Moroccan Chicken, a one-pot dish brimming with warm, aromatic spices and vibrant flavors. Tender, golden-seared chicken thighs are simmered in a luscious sauce infused with cinnamon, cumin, turmeric, and paprika, then elevated with a touch of sweetness from honey and chopped dried apricots. Earthy chickpeas and tangy tomatoes round out the dish, creating a hearty, satisfying meal perfect for weeknights or special gatherings alike. Ready in under an hour, this recipe is a balanced fusion of sweet and savory, garnished with fresh cilantro for a burst of color and freshness. Pair with fluffy couscous, steamed basmati rice, or crusty bread to soak up every last drop of the irresistibly spiced sauce. A quick, flavorful way to bring Moroccan-inspired cuisine to your kitchen!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 1 tablespoon honey
- 1.5 cups chicken broth
- 1 14-ounce can canned diced tomatoes
- 0.5 cup dried apricots, chopped
- 1 15-ounce can chickpeas, drained and rinsed
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper. Sear the chicken in the skillet for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Reduce the heat to medium and add the ground cinnamon, cumin, coriander, turmeric, paprika, and cayenne pepper. Stir for 30 seconds to toast the spices.
Mix in the honey, chicken broth, and canned diced tomatoes, scraping the bottom of the skillet to deglaze and incorporate the flavorful bits.
Return the chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the sauce.
Add the chopped dried apricots and chickpeas to the skillet. Stir gently to combine.
Cover the skillet with a lid, reduce the heat to low, and let the chicken simmer for 30-35 minutes until it is cooked through and tender. The internal temperature should reach 165°F (74°C).
Taste the sauce and adjust seasoning with additional salt or black pepper, if needed.
Garnish with fresh chopped cilantro and serve warm. This dish pairs beautifully with couscous, rice, or crusty bread.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1399 mg | 61% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 26.0 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1217 mg | 26% | |
*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.
