Cinnamon Spiced Moroccan Chicken

Transport your taste buds to North Africa with this rich and aromatic Cinnamon Spiced Moroccan Chicken. Tender, golden-seared chicken thighs are simmered in a fragrant sauce infused with warm spices like cinnamon, cumin, turmeric, and ginger, balanced by the natural sweetness of honey and dried apricots. Protein-packed chickpeas and a sprinkle of toasted almonds add texture, while fresh cilantro provides a vibrant finishing touch. This one-pot wonder is perfect for weeknight dinners or entertaining, pairing beautifully with couscous, rice, or flatbread for a complete and satisfying meal. Ready in under an hour, this savory-sweet dish delivers bold Moroccan flavors right to your kitchen.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 bone-in chicken thighs
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 0.25 teaspoon cayenne pepper
• 1.5 cups chicken stock
• 2 tablespoons honey
• 0.5 cup dried apricots, chopped
• 1 cup canned chickpeas, rinsed and drained
• 0.25 cup slivered almonds, toasted
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat olive oil in a large skillet or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs with salt and black pepper on both sides, then place them skin-side down in the hot skillet. Sear for 4-5 minutes until golden brown, then flip and sear the other side for an additional 3-4 minutes. Remove the chicken and set aside.

Step 3

In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute, stirring constantly to prevent burning.

Step 4

Reduce the heat to medium and stir in the ground cinnamon, cumin, turmeric, ginger, and cayenne pepper. Cook the spices for 1 minute to release their aroma.

Step 5

Pour in the chicken stock and scrape the bottom of the pan to lift any browned bits. Stir in the honey and chopped dried apricots.

Step 6

Return the chicken thighs to the skillet, skin-side up. Bring the liquid to a gentle simmer, cover the skillet, and cook for 25-30 minutes, allowing the chicken to cook through and absorb the flavors of the sauce.

Step 7

After 25 minutes, add the canned chickpeas to the skillet and stir gently. Cook for another 5-7 minutes uncovered to slightly thicken the sauce.

Step 8

Taste and adjust the seasoning with additional salt or pepper if needed.

Step 9

Garnish the dish with toasted slivered almonds and freshly chopped cilantro before serving.

Step 10

Serve the Cinnamon Spiced Moroccan Chicken with warm couscous, rice, or flatbread for a complete and satisfying meal.

Nutrition Facts

Serving size	(1673.2g)

Amount per serving	% Daily Value*
Calories	2517.4

Total Fat 147.6g	0%
Saturated Fat 31.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 518.0mg	0%
Sodium 3417.3mg	0%
Total Carbohydrate 163.9g	0%
Dietary Fiber 27.2g	0%
Total Sugars 95.9g
Protein 142.3g	0%

Vitamin D 0IU	0%
Calcium 420.1mg	0%
Iron 18.2mg	0%
Potassium 3294.9mg	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: 52.0%

Protein: 22.3%

Carbs: 25.7%