Moroccan Chicken

Transport your taste buds to North Africa with this vibrant and flavorful Moroccan Chicken recipe, a rich blend of aromatic spices and hearty ingredients. Succulent chicken thighs are simmered to perfection with warm spices like cumin, coriander, cinnamon, and paprika, enhanced by the bold kick of harissa paste. Sweet dried apricots and earthy chickpeas add depth, while briny Kalamata olives lend a tangy contrast. This one-pot dish is baked to tender perfection, making it as easy to prepare as it is impressive to serve. Garnish with fresh cilantro and a squeeze of lemon for a burst of freshness, and pair it with fluffy couscous or rice for a complete, satisfying meal. Perfect for weeknight dinners or dinner parties, this Moroccan Chicken is your ticket to a quick and exotic culinary adventure!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 8 pieces chicken thighs
• 3 tablespoons olive oil
• 1 large, chopped onion
• 4 minced garlic cloves
• 2 teaspoons, grated fresh ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons harissa paste
• 2 cups chicken stock
• 1 15-ounce can, drained and rinsed canned chickpeas
• 0.5 cup, chopped dried apricots
• 2 medium, sliced carrots
• 0.5 cup, pitted kalamata olives
• 0.5 cup, chopped (optional) cilantro
• 1 sliced into wedges for serving lemon

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large oven-proof skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

Step 3

Season the chicken thighs with salt and black pepper, then brown them in the skillet for about 4-5 minutes on each side until golden. Remove the chicken and set aside.

Step 4

Add the remaining tablespoon of olive oil to the skillet and reduce the heat to medium. Sauté the onion until soft and translucent, about 5 minutes.

Step 5

Stir in the garlic, ginger, ground cumin, ground coriander, paprika, and cinnamon, cooking for about 1-2 minutes until fragrant.

Step 6

Mix in the harissa paste, stirring well to combine with the spices.

Step 7

Pour in the chicken stock, using a wooden spoon to scrape any browned bits from the bottom of the pan.

Step 8

Return the chicken to the skillet, along with the chickpeas, dried apricots, carrots, and olives. Stir to combine.

Step 9

Bring the mixture to a simmer, then cover and transfer the skillet to the preheated oven.

Step 10

Bake for 30-35 minutes or until the chicken is cooked through and tender.

Step 11

Garnish with chopped cilantro, if desired, and serve with lemon wedges.

Step 12

Serve hot, accompanied by couscous or rice.

Nutrition Facts

Serving size	2993.9 grams (2993.9g)

Amount per serving	% Daily Value*
Calories	4117

Total Fat 224.30g	288%
Saturated Fat 50.50g	253%
Polyunsaturated Fat 4.20g
Cholesterol 1171mg	390%
Sodium 6749mg	293%
Total Carbohydrate 152.30g	55%
Dietary Fiber 41.00g	146%
Total Sugars 49.40g
Protein 366.60g	733%

Vitamin D 84IU	420%
Calcium 705mg	54%
Iron 31mg	169%
Potassium 5255mg	112%

*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: 49.3%

Protein: 35.8%

Carbs: 14.9%