Easy Moroccan Chicken
385kcal
Ingredients
- 8 bone-in chicken thighs
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 garlic cloves minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can 14.5 ounces diced tomatoes, undrained
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped dried apricots
- 1/4 cup sliced almonds
Equipment
- Large oven-safe skillet with a lid
- Mixing bowls
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
Method
- Preheat the oven to 375°F (190°C).
- Season the chicken thighs with salt and black pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken thighs to the skillet and cook until browned on both sides, about 5 minutes per side.
- Remove the chicken thighs from the skillet and set them aside.
- Add the onion and garlic to the skillet and cook until the onion is softened, about 5 minutes.
- Add the cumin, coriander, ginger, cinnamon, turmeric, smoked paprika, cayenne pepper, salt, and black pepper to the skillet.
- Cook for 1-2 minutes, stirring constantly.
- Add the diced tomatoes and their juice to the skillet.
- Stir in the cilantro, parsley, and dried apricots.
- Return the chicken thighs to the skillet, skin side up.
- Cover the skillet and transfer it to the preheated oven.
- Bake for 30-35 minutes, or until the chicken is cooked through and the sauce is bubbly.
- Sprinkle sliced almonds over the chicken before serving.
Nutrition
Calories385kcalCarbohydrates11gProtein27gFat27gSaturated Fat6gCholesterol141mgSodium392mgPotassium480mgFiber3gSugar6g