Marakesh Chicken

Transport your taste buds to the vibrant streets of Morocco with this irresistible Marakesh Chicken recipe. Perfectly seasoned bone-in chicken thighs are seared to golden perfection, then braised in a rich blend of warm spices like cumin, cinnamon, and turmeric, creating layers of bold, aromatic flavor. Sweet honey and tender dried apricots add a delightful touch of sweetness, balanced by earthy chickpeas and carrots for a hearty, satisfying meal. Simmered to tender perfection in a luxurious, spiced broth, this dish is a feast for both the eyes and the palate. Serve it over fluffy couscous or fragrant rice, garnished with fresh parsley for a restaurant-worthy dinner that’s surprisingly easy to make at home. Whether you're hosting a dinner party or craving something exotic, this Marakesh Chicken recipe is sure to impress.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 4 minced garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 1.5 cups chicken stock
• 3 tablespoons honey
• 0.5 cup, chopped dried apricots
• 3 medium, sliced into rounds carrots
• 1 cup, drained and rinsed chickpeas (cooked or canned)
• 2 tablespoons, chopped fresh parsley
• 4 cups, cooked couscous or rice (for serving)

Directions

Step 1

Pat the chicken thighs dry with a paper towel and season them with 1 teaspoon of salt and the black pepper on both sides.

Step 2

Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down for 5-6 minutes, until golden brown. Flip and cook for another 3-4 minutes. Remove the chicken from the pan and set aside.

Step 3

In the same pan, add the remaining 1 tablespoon of olive oil and sauté the diced onion for 3-4 minutes, until softened.

Step 4

Add the minced garlic, cumin, cinnamon, ginger, paprika, and turmeric to the pan. Stir the spices into the onions and cook for 1 minute until fragrant.

Step 5

Pour in the chicken stock and scrape up any browned bits from the bottom of the pan. Stir in the honey, remaining 0.5 teaspoon of salt, and chopped dried apricots.

Step 6

Return the seared chicken thighs to the pan, nestling them into the sauce. Reduce the heat to medium-low, cover, and simmer for 25 minutes.

Step 7

Add the sliced carrots and chickpeas to the pan, stir gently to combine, and continue to simmer covered for 15 more minutes, or until the chicken is fully cooked and tender (internal temperature should reach 165°F or 74°C).

Step 8

Uncover the pan and let the sauce thicken slightly for 5 minutes if desired. Adjust seasoning to taste.

Step 9

Garnish the dish with freshly chopped parsley and serve over cooked couscous or rice.

Nutrition Facts

Serving size	2974 grams (2974.0g)

Amount per serving	% Daily Value*
Calories	4017

Total Fat 182.30g	234%
Saturated Fat 44.80g	224%
Polyunsaturated Fat 2.90g
Cholesterol 761mg	254%
Sodium 4993mg	217%
Total Carbohydrate 370.80g	135%
Dietary Fiber 43.50g	155%
Total Sugars 97.90g
Protein 239.20g	478%

Vitamin D 0IU	0%
Calcium 538mg	41%
Iron 28mg	156%
Potassium 4406mg	94%

*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.

Source of Calories

Fat: 40.2%

Protein: 23.4%

Carbs: 36.3%