Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 4 garlic cloves, minced
- 1 medium onion, chopped
- 2 cups chicken broth
- 1 can (14 oz) diced tomatoes, drained
- 1 cup chickpeas, drained and rinsed
- ½ cup dried apricots, chopped
- Zest and juice of 1 lemon
- Fresh parsley for garnish
Instructions
- In a mixing bowl, combine olive oil, cumin, cinnamon, paprika, cayenne pepper, salt, and black pepper. Rub this marinade over the chicken thighs and let sit for at least 15 minutes.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Sear the marinated chicken for about 5 minutes on each side until browned. Remove from the pan.
- In the same skillet, sauté the chopped onion for 3–4 minutes until soft. Add minced garlic and cook for another minute.
- Pour in the chicken broth and add drained diced tomatoes. Stir to combine.
- Return the seared chicken to the pan along with chickpeas and chopped apricots. Gently mix everything together.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 30 minutes until the chicken is fully cooked.
- Stir in lemon zest and juice before serving hot garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 chicken thigh with sauce (approximately 200g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 85mg