Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- 1/2 tsp cinnamon
- 1/4 tsp saffron threads (optional)
- 1 cup chicken broth
- 1/2 cup dried apricots, chopped
- 1/4 cup slivered almonds, toasted
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Step 1: In a large bowl, combine the chicken, onion, garlic, ginger, cumin, coriander, turmeric, paprika, cayenne pepper (if using), cinnamon, saffron (if using), salt, and pepper. Mix well to coat the chicken evenly with the spices.
- Step 2: Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the chicken mixture and cook, stirring occasionally, until the chicken is browned on all sides (about 8-10 minutes).
- Step 3: Pour the chicken broth into the skillet. Bring to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender. Stir in the chopped dried apricots during the last 5 minutes of cooking.
- Step 4: Remove the skillet from the heat and stir in the toasted slivered almonds.
- Step 5: Garnish with fresh cilantro and serve hot with couscous, rice, or flatbread.
Notes
- Store leftover Moroccan Spiced Chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth if needed to prevent drying out.
- Serve this flavorful chicken over fluffy couscous, adding a dollop of plain yogurt for a cool, creamy contrast.
- For an extra layer of flavor, lightly toast the spices in a dry pan before adding them to the chicken; this will deepen their aroma and enhance their taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American