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moroccan chicken

A flavorful and aromatic dish featuring chicken marinated in Moroccan spices, served with a rich sauce and vegetables.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Moroccan
Calories: 450
Ingredients Method Notes

Ingredients
  

Marinade
  • 4 pieces chicken thighs bone-in, skin-on
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic minced
  • 1 lemon juice freshly squeezed
Sauce and Vegetables
  • 1 medium onion chopped
  • 2 carrots sliced
  • 1 cup chickpeas canned, drained
  • 1 cup chicken broth
  • 1 cup dried apricots chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper optional for heat
  • 1 tablespoon fresh cilantro for garnish

Method
 

Marinate the Chicken
  1. In a mixing bowl, combine olive oil, cumin, coriander, cinnamon, paprika, salt, black pepper, minced garlic, and lemon juice. Mix well.
  2. Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
Cook the Chicken
  1. Heat a large skillet over medium heat. Add the marinated chicken thighs and sear for about 5 minutes on each side until browned.
  2. Remove the chicken from the skillet and set aside.
Prepare the Sauce
  1. In the same skillet, add chopped onion and sliced carrots. Sauté for about 5 minutes until softened.
  2. Stir in chickpeas, chicken broth, dried apricots, ginger, and cayenne pepper. Bring to a simmer.
Combine and Cook
  1. Return the chicken to the skillet, nestling it into the sauce. Cover and simmer for 30 minutes, or until the chicken is cooked through.
  2. Garnish with fresh cilantro before serving.

Notes

Serve with couscous or rice to soak up the delicious sauce.