Moroccan Chicken Thighs

Embark on a flavorful journey with these Moroccan Chicken Thighs, a dish brimming with bold, aromatic spices and hearty ingredients. Perfectly seared bone-in, skin-on chicken thighs are simmered to tender perfection in a rich, spiced tomato and chickpea sauce infused with cinnamon, cumin, coriander, and paprika. Sweet bursts of dried apricots add a delightful contrast, while fresh cilantro adds a vibrant, herbaceous finish. This one-pot recipe is a hassle-free weeknight solution or a stunning centerpiece for a dinner party, ready in just under an hour. Serve with fluffy couscous, steamed rice, or crusty bread to soak up the deeply flavored sauce. Whether you’re looking for a healthy, comforting, or exotic meal, these Moroccan Chicken Thighs bring a taste of North African cuisine straight to your table.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 0.25 teaspoons cayenne pepper
• 1 cup chicken stock
• 1 14.5-ounce can diced tomatoes
• 1 15-ounce can chickpeas, drained and rinsed
• 0.5 cup dried apricots, chopped
• 0.25 cup fresh cilantro, chopped
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 1 lemon, cut into wedges (optional for serving)

Directions

Step 1

Pat the chicken thighs dry with a paper towel and season both sides with 1 teaspoon of salt and 0.5 teaspoons of black pepper.

Step 2

In a large deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Place the chicken thighs skin-side down and sear for 5-6 minutes, or until the skin is golden and crispy. Flip and sear the other side for another 2-3 minutes. Remove the chicken from the skillet and set aside.

Step 3

Lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.

Step 4

Stir in the garlic, cumin, coriander, cinnamon, ginger, paprika, and cayenne pepper. Cook for 1 minute, until fragrant.

Step 5

Pour in the chicken stock, scraping the bottom of the pan to deglaze and release any browned bits. Add the diced tomatoes, chickpeas, and dried apricots. Stir to combine.

Step 6

Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover the pan with a lid and cook for 30-35 minutes, or until the chicken is cooked through and tender.

Step 7

Remove the lid and taste the sauce. Add the remaining 0.5 teaspoon of salt if needed. Simmer for an additional 5 minutes uncovered to thicken the sauce slightly.

Step 8

Garnish with chopped cilantro and serve hot with lemon wedges on the side, if desired. Pair with couscous, rice, or crusty bread for a complete meal.

Nutrition Facts

Serving size	2442.1 grams (2442.1g)

Amount per serving	% Daily Value*
Calories	3265

Total Fat 173.30g	222%
Saturated Fat 45.60g	228%
Polyunsaturated Fat NaNg
Cholesterol 750mg	250%
Sodium 6759mg	294%
Total Carbohydrate 218.30g	79%
Dietary Fiber 56.40g	201%
Total Sugars 86.70g
Protein 223.70g	447%

Vitamin D 0IU	0%
Calcium 686mg	53%
Iron 32mg	180%
Potassium 5452mg	116%

*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: 46.9%

Protein: 26.9%

Carbs: 26.2%