Taste of Morocco
Embark on a flavor-packed journey with "Taste of Morocco," a vibrant one-pot dish that brings the warmth of North African cuisine straight to your table. This recipe combines tender, golden-seared chicken thighs with an aromatic blend of cinnamon, cumin, turmeric, and paprika for an irresistible depth of flavor. Sweet dried apricots, hearty chickpeas, and a drizzle of honey balance the savory spices, while fresh lemon juice adds a bright, zesty finish. Served atop fluffy couscous and garnished with fresh cilantro and toasted almonds, this meal is as visually stunning as it is delicious. With just 20 minutes of prep and a slow simmer that fills your kitchen with enticing aromas, this dish is perfect for a cozy dinner or an impressive meal for guests. Experience the rich and authentic "Taste of Morocco" with every bite!
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 12 pieces, halved dried apricots
- 2 cups chicken stock
- 1 15-ounce can, drained and rinsed canned chickpeas
- 1 tablespoon honey
- 1 whole, juiced lemon
- 0.25 cup, chopped fresh cilantro
- 0.25 cup, toasted slivered almonds
- 1 cup, uncooked couscous
- 1.25 cups water
- 1 teaspoon, to taste salt
- 0.5 teaspoon, to taste black pepper
Instructions
Season chicken thighs with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a deep skillet or Dutch oven over medium-high heat.
Sear chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and cook the other side for 3 more minutes. Remove chicken and set aside.
Lower heat to medium and add the remaining tablespoon of olive oil to the skillet. Sauté diced onion for 5 minutes until softened.
Add minced garlic, cinnamon, cumin, turmeric, and paprika. Cook for 1 minute until fragrant.
Stir in the dried apricots, chicken stock, chickpeas, and honey. Bring the mixture to a simmer.
Return chicken thighs to the skillet, partially submerged in the sauce. Reduce heat to low, cover, and simmer for 35 minutes until chicken is tender and cooked through.
While the chicken simmers, prepare the couscous. Bring 1.25 cups of water to a boil in a small saucepan with a pinch of salt. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
Once the chicken has finished cooking, stir in lemon juice and adjust seasoning with additional salt and pepper as needed.
Sprinkle the chicken dish with chopped cilantro and toasted almonds for garnish.
Serve the chicken and sauce over the prepared couscous. Enjoy your Taste of Morocco!
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 16.8 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 889 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.
