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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Moroccan Chicken Thighs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions