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Moroccan Chicken Thighs with Apricot

Savor Moroccan Chicken Thighs with Apricot for Cozy Nights

Enjoy Moroccan Chicken Thighs with Apricot, a cozy dinner that delivers aromatic spices and rich flavors.
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Prep Time 30 minutes
Cook Time 40 minutes
Marination Time 2 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in Skin-on Chicken Thighs Boneless thighs can be used for quicker cooking.
  • 2 tablespoons Olive Oil Vegetable oil can be substituted.
  • 4 cloves Garlic Fresh is best, but garlic powder may be used in a pinch.
  • 1 teaspoon Ground Cumin Can swap with coriander for a different nuance.
  • 1 teaspoon Ground Coriander Replace with Italian seasoning if needed.
  • 1 teaspoon Sweet Paprika Smoked paprika can be used for deeper flavor.
  • 1 teaspoon Cinnamon Adjust according to spice preference.
  • 1 teaspoon Ground Turmeric Omit if unavailable.
  • 1 teaspoon Kosher Salt Sea salt is a good alternative.
  • 1/2 teaspoon Black Pepper Use freshly cracked pepper for best results.
  • 1 lemon Lemon Zest Fresh is best.
  • 2 tablespoons Lemon Juice Fresh is preferred.
For the Couscous
  • 1 cup Instant Couscous Quinoa can be used for a gluten-free option.
  • 1 cup Chicken Broth Vegetable broth suitable for vegetarians.
  • 1/2 cup Dried Apricots Raisins can be used but will alter flavor.
  • 1 piece Cinnamon Stick Optional but recommended for flavor.
For the Vegetables
  • 1/4 cup Chopped Fresh Parsley Dried herbs can substitute in smaller amounts.
  • 1/4 cup Chopped Fresh Mint Dried herbs can substitute in smaller amounts.
  • 2 pieces Carrots Can substitute with zucchini or bell peppers.
  • 1 piece Red Onion Provides sweetness and texture.
  • 1 can Chickpeas Cannellini beans work well as an alternative.

Equipment

  • Skillet
  • Mixing bowl
  • medium saucepan

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine olive oil, ground cumin, ground coriander, sweet paprika, cinnamon, turmeric, kosher salt, black pepper, lemon zest, and minced garlic. Whisk until well blended. Coat the bone-in skin-on chicken thighs thoroughly in this fragrant marinade. Allow them to marinate for at least 30 minutes, ideally up to 2 hours, in the refrigerator.
  2. Heat a large skillet over medium-high heat and add a splash of olive oil. Once shimmering, place the marinated chicken thighs skin-side down. Sear for 6-7 minutes until the skin is golden brown. Flip the thighs and add chopped carrots and red onions around them. Cover and cook for an additional 15-20 minutes until chicken reaches an internal temperature of 165°F.
  3. In a medium saucepan, bring chicken broth to a gentle boil, then add chopped dried apricots and a cinnamon stick. Stir in the instant couscous, remove from heat, and cover. Allow to steam for about 5 minutes until light and fluffy.
  4. Toss canned chickpeas into the skillet with the seared chicken and vegetables, stirring them together to warm through. Serve with apricot-infused couscous, topped with chicken, vegetables, and drizzle with extra olive oil or fresh lemon juice.

Nutrition

Serving: 1plateCalories: 540kcalCarbohydrates: 45gProtein: 38gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 160mgSodium: 800mgPotassium: 680mgFiber: 8gSugar: 10gVitamin A: 670IUVitamin C: 12mgCalcium: 60mgIron: 3mg

Notes

Leftovers can be stored separately for up to four days. Reheat gently to preserve texture.

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