Chicken Marrakesh

Immerse yourself in the bold and aromatic flavors of North Africa with Chicken Marrakesh—a hearty, one-pot dish that brings together a vibrant blend of spices and wholesome ingredients. Tender bone-in chicken thighs are seared to golden perfection, then simmered in a savory base of spiced chicken stock and crushed tomatoes, infused with warm cinnamon, cumin, and turmeric. Packed with nutrient-rich vegetables like carrots, zucchini, and protein-packed chickpeas, this dish is elevated by the subtle sweetness of dried apricots and a fresh garnish of cilantro. Ideal for fans of global cuisine, Chicken Marrakesh is a masterful balance of sweet, savory, and gently spiced notes, perfect for serving over fluffy couscous or rice. Ready in just over an hour, this recipe makes for an impressive yet approachable dinner that fills your kitchen with irresistible aromas.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoons ground cinnamon
• 1 teaspoon paprika
• 0.5 teaspoons ground turmeric
• 0.25 teaspoons cayenne pepper (optional, for heat)
• 2 cups chicken stock
• 1 cup crushed tomatoes
• 2 large carrots, peeled and sliced into rounds
• 1 medium zucchini, halved and sliced
• 1 cup canned chickpeas, drained and rinsed
• 0.5 cup dried apricots, roughly chopped
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoons of black pepper. Sear the chicken for 3-4 minutes on each side, until golden brown. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion and sauté for 4-5 minutes until softened and translucent.

Step 4

Add the minced garlic, cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper (if using) to the pot. Stir well and cook for 1-2 minutes until fragrant.

Step 5

Pour in the chicken stock and crushed tomatoes, scraping the bottom of the pot to deglaze any browned bits.

Step 6

Return the chicken thighs to the pot, along with the sliced carrots, and bring the mixture to a gentle simmer. Cover the pot and let cook for 25 minutes.

Step 7

Add the zucchini, chickpeas, and dried apricots to the pot, stirring gently to combine. Cover again and cook for an additional 15 minutes, until the chicken is tender and the vegetables are cooked through.

Step 8

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 9

Garnish with fresh chopped cilantro and serve hot over couscous, rice, or with crusty bread.

Nutrition Facts

Serving size	(2759.4g)

Amount per serving	% Daily Value*
Calories	3085.7

Total Fat 183.2g	0%
Saturated Fat 44.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 771.6mg	0%
Sodium 4198.8mg	0%
Total Carbohydrate 166.9g	0%
Dietary Fiber 35.8g	0%
Total Sugars 86.9g
Protein 216.0g	0%

Vitamin D 0IU	0%
Calcium 504.0mg	0%
Iron 26.0mg	0%
Potassium 4940.3mg	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: 51.8%

Protein: 27.2%

Carbs: 21.0%