Spicy Moroccan Chicken with Apricots and Prunes Low Fat
Infused with the bold, aromatic spices of North Africa, this Spicy Moroccan Chicken with Apricots and Prunes is a deliciously low-fat dish that strikes the perfect balance between sweet, savory, and spicy. Tender, seared chicken thighs simmer gently in a rich sauce of warm spices like cumin, cinnamon, and ginger, complemented by the natural sweetness of dried apricots and prunes. A touch of honey and a burst of fresh lemon juice enhance the flavors, while fresh cilantro adds a bright, herbaceous note. With just 15 minutes of prep time, this all-in-one skillet recipe is the ideal choice for a comforting yet healthy dinner. Serve it over fluffy couscous or steamy quinoa for a fulfilling, exotic meal that delivers big flavor in every bite. Perfect for those looking for a low-fat yet satisfying way to explore Moroccan cuisine!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1.5 cups chicken stock
- 1 cup diced tomatoes, canned
- 0.5 cup dried apricots, halved
- 0.5 cup pitted prunes, halved
- 1 tablespoon honey
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Season the chicken thighs with salt and black pepper on both sides, then add them to the skillet. Sear until browned, about 2-3 minutes per side. Remove the chicken and set it aside.
In the same skillet, add the chopped onion and cook for 4-5 minutes, until softened. Stir in the minced garlic and cook for another 1-2 minutes.
Add the ground cumin, cinnamon, ginger, paprika, and cayenne pepper. Stir the spices into the onion mixture and cook for 1 minute until fragrant.
Pour in the chicken stock and diced tomatoes, scraping the bottom of the skillet to deglaze any browned bits.
Return the chicken thighs to the skillet, along with the dried apricots and prunes. Stir in the honey and bring the mixture to a simmer.
Cover the skillet, reduce the heat to low, and let the chicken cook for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
Stir in the fresh cilantro and lemon juice just before serving. Taste and adjust seasoning if needed.
Serve hot over steamed couscous, quinoa, or rice for a complete meal.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 25.5 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 890 mg | 19% | |
*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.
