Description
This one pot Moroccan chicken is an easy, aromatic dish that blends savory spices with tender chicken, dried fruits, and olives, all simmered together for a deliciously flavorful meal. Perfect for family dinners or special gatherings, this recipe offers a taste of traditional Moroccan cuisine in a single pot, with minimal clean-up.
Equipment Needed:
- Large pot or Dutch oven
- Tongs
- Cutting board
- Sharp knife
Ingredients
- 2 tbsp olive oil
- 6 bone-in, skin-on chicken thighs
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 1 cup chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup green olives, pitted
- 1/2 cup dried apricots, halved
- 1/4 cup raisins or sultanas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup almonds, toasted (optional)
- Zest and juice of one lemon
- Fresh cilantro or parsley, chopped, for garnish
Instructions
-
Sear the Chicken:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pot, skin-side down. Sear until golden brown, about 5 minutes per side. Remove the chicken from the pot and set aside. -
Sauté the Aromatics:
In the same pot, add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. -
Toast the Spices:
Stir in the cumin, coriander, turmeric, ginger, paprika, cinnamon, and cayenne pepper. Toast the spices with the onions and garlic for about 1-2 minutes, releasing their aromas. -
Deglaze the Pot:
Pour in the chicken broth and diced tomatoes, scraping the bottom to loosen any browned bits. This enhances the flavor and brings richness to the sauce. -
Add Chicken and Other Ingredients:
Return the chicken thighs to the pot. Add the green olives, dried apricots, raisins, chickpeas, and toasted almonds (if using) to the mixture. Stir everything together to combine. -
Simmer Until Tender:
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30-35 minutes, or until the chicken is cooked through and tender. -
Finish with Lemon and Garnish:
Stir in the lemon zest and juice. Taste and adjust seasoning with more salt and pepper if needed. Garnish with chopped fresh cilantro or parsley before serving.
Notes
Adding toasted almonds brings a slight crunch to the dish, giving it an unexpected and delightful texture. This simple addition enhances the dish’s richness while adding a subtle, nutty flavor. Not traditionally included in most Moroccan chicken recipes, this unique touch makes the dish truly memorable.
Serving Suggestions:
Serve hot over couscous, rice, or with crusty bread to soak up the flavorful sauce.
Storage & Reheating:
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Gently reheat on the stove over low heat until warmed through.
Nutrition
- Serving Size: 1 Serving
- Calories: 470 kcal
- Fat: 20g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g