Nut-Free Moroccan Chicken

Elevate your dinner table with this Nut-Free Moroccan Chicken, a vibrant and aromatic dish that captures the essence of North African cuisine without the use of nuts. This recipe features tender, spice-rubbed chicken thighs simmered with a medley of vegetables, dried apricots, and raisins in a flavorful broth infused with cumin, coriander, paprika, and a hint of cinnamon. Perfectly balanced with a burst of freshness from parsley and lemon juice, this dish is naturally gluten-free and ideal for those with nut allergies. Ready in under an hour, it’s a wholesome, family-friendly meal served best over fluffy couscous or rice for an unforgettable dining experience.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 0.5 teaspoon ground cinnamon
• 1 medium onion, finely chopped
• 3 large garlic cloves, minced
• 2 large carrot, sliced
• 1 medium zucchini, diced
• 2 medium tomatoes, chopped
• 2 cups chicken broth
• 0.5 cup dried apricots, quartered
• 0.25 cup raisins
• 0.25 cup fresh parsley, chopped
• 1 large lemon, juiced

Directions

Step 1

In a large bowl, combine the salt, black pepper, cumin, coriander, paprika, and cinnamon.

Step 2

Add the chicken thighs to the bowl and toss them until they are well coated with the spice mixture.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Step 4

Add the chicken thighs to the skillet and brown them on both sides, about 5 minutes per side. Remove and set aside.

Step 5

In the same skillet, add the remaining tablespoon of olive oil.

Step 6

Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

Step 7

Stir in the minced garlic and cook for an additional 1 minute.

Step 8

Add the sliced carrots, diced zucchini, and chopped tomatoes to the skillet and sauté for 5 minutes until they begin to soften.

Step 9

Pour in the chicken broth and stir to combine with the vegetables, scraping up any brown bits from the bottom of the skillet.

Step 10

Return the chicken thighs to the skillet and nestle them into the vegetable mixture.

Step 11

Add the quartered dried apricots and raisins to the skillet, stirring to combine.

Step 12

Bring the mixture to a simmer, then reduce the heat to low.

Step 13

Cover the skillet and simmer for 25 minutes, or until the chicken is cooked through and tender.

Step 14

Remove the skillet from the heat and stir in the chopped parsley and lemon juice.

Step 15

Serve the Moroccan chicken warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	2076 grams (2076.0g)

Amount per serving	% Daily Value*
Calories	2241

Total Fat 111.70g	143%
Saturated Fat 25.00g	125%
Polyunsaturated Fat 4.00g
Cholesterol 750mg	250%
Sodium 4185mg	182%
Total Carbohydrate 141.80g	52%
Dietary Fiber 23.80g	85%
Total Sugars 93.80g
Protein 177.40g	355%

Vitamin D 42IU	210%
Calcium 547mg	42%
Iron 18mg	97%
Potassium 5516mg	117%

*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: 44.1%

Protein: 31.1%

Carbs: 24.9%