Moroccan Chicken Thighs Recipe

Name: Moroccan Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon olive oil; 2 pounds skinless, boneless chicken thighs; 2 cups thinly sliced yellow onion; 1 tablespoon minced peeled fresh ginger; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1/2 teaspoon freshly ground black pepper; 4 garlic cloves, minced; 1 1/2 cups fat-free, less-sodium chicken broth; 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained; 1 (7-ounce) package dried apricots (about 1 1/3 cups), halved

Servings: persons

1/2 teaspoon olive oil
2 pounds skinless, boneless chicken thighs
2 cups thinly sliced yellow onion
1 tablespoon minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
1 1/2 cups fat-free, less-sodium chicken broth
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (7-ounce) package dried apricots (about 1 1/3 cups), halved

1
Heat olive oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.
2
Add onion to pan; saute for 3 minutes or until tender. Add ginger and next 6 ingredients (through garlic); saute for 30 seconds or until fragrant. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until chicken is tender.
3
Remove chicken from pan with a slotted spoon; cool slightly. Cut chicken into bite-sized pieces. Add chicken, chickpeas, and apricots to pan. Cover and simmer 10 minutes or until thoroughly heated.
4
This braise tastes best with dried California apricots; Moroccan chicken thighs are brighter and slightly more sour than Turkish ones.
5
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803

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 teaspoon olive oil, 2 pounds skinless, boneless chicken thighs, 2 cups thinly sliced yellow onion, 1 tablespoon minced peeled fresh ginger, and more.

Yes, Moroccan Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Chicken Thighs

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