Chicken Casablanca

Transport your taste buds to the vibrant flavors of North Africa with Chicken Casablanca, a warm and aromatic one-pot meal that's as comforting as it is flavorful. This recipe features tender bone-in chicken thighs simmered in a fragrant medley of spices, including cumin, cinnamon, turmeric, and paprika, creating a richly spiced broth enhanced by sweet dried apricots, hearty chickpeas, and colorful vegetables like carrots and zucchini. Elevating the dish further are hints of garlic, fresh ginger, and diced tomatoes that infuse every bite with complexity. Perfectly paired with fluffy couscous or rice, Chicken Casablanca is an easy yet impressive meal for family dinners or special gatherings, ready in just an hour. Garnish with fresh cilantro for a burst of freshness and watch this exotic, wholesome dish become a new household favorite.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces bone-in, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 2 cups chicken broth
• 1 14-ounce can diced tomatoes, canned
• 3 medium carrots, peeled and sliced
• 1 medium zucchini, chopped
• 1 15-ounce can chickpeas, drained and rinsed
• 0.25 cup dried apricots, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 2 cups cooked couscous or rice (optional, for serving)

Directions

Step 1

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Step 2

Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

Sear the chicken thighs in the oil for about 3-4 minutes per side, until golden brown. Remove them from the pot and set aside.

Step 4

Add the diced onion to the pot and sauté for 4-5 minutes, stirring occasionally, until softened.

Step 5

Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.

Step 6

Add the cumin, cinnamon, turmeric, and paprika, stirring well to coat the onion mixture in the spices.

Step 7

Pour in the chicken broth and diced tomatoes, scraping any browned bits from the bottom of the pot.

Step 8

Return the chicken thighs to the pot, along with the carrots and dried apricots. Bring to a simmer over medium heat.

Step 9

Cover the pot, reduce the heat to low, and cook for 20 minutes.

Step 10

Add the zucchini and chickpeas, stirring gently to combine. Continue to simmer, covered, for an additional 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 11

Season with the remaining salt and black pepper, adjusting to taste.

Step 12

Serve the Chicken Casablanca over couscous or rice, if desired, and garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	(3282.1g)

Amount per serving	% Daily Value*
Calories	3770.0

Total Fat 142.4g	0%
Saturated Fat 34.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 981mg	0%
Sodium 6729.0mg	0%
Total Carbohydrate 314.8g	0%
Dietary Fiber 58.6g	0%
Total Sugars 71.2g
Protein 307.5g	0%

Vitamin D 0IU	0%
Calcium 680.5mg	0%
Iron 33.3mg	0%
Potassium 6568.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.0%

Protein: 32.6%

Carbs: 33.4%