Moroccan Style Chicken in a Jar

Transport your taste buds to North Africa with this vibrant and aromatic Moroccan Style Chicken in a Jar. This portable and flavor-packed recipe combines tender chicken thighs with a medley of vegetables, hearty chickpeas, and sweet dried apricots, all simmered in a warmly spiced broth featuring cumin, cinnamon, turmeric, and paprika. Topped with a fresh burst of cilantro and a splash of tangy lemon juice, this dish is cleverly served in individual glass jars, making it perfect for meal prep or a grab-and-go lunch. Ready in just under an hour, this wholesome, gluten-free recipe is a one-pot wonder that’s as convenient as it is satisfying. Whether you enjoy it fresh or chilled for later, this dish promises a bold, comforting bite every time. Perfect for fans of meal prep, bold Moroccan flavors, and quick yet elegant dinners!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (boneless, skinless)
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 0.5 teaspoon ground ginger
• 0.25 teaspoon cayenne pepper (optional)
• 1 cup chicken broth
• 1 cup canned chickpeas, drained and rinsed
• 0.5 cup dried apricots, diced
• 2 medium carrots, sliced into rounds
• 1 medium zucchini, diced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Season the chicken thighs with salt and black pepper, then sear them in the skillet for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.

Step 3

In the same skillet, add the chopped onion and sauté for 5 minutes until softened.

Step 4

Add the minced garlic, ground cumin, cinnamon, turmeric, paprika, ground ginger, and cayenne pepper (if using). Cook for 1 minute until fragrant.

Step 5

Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

Step 6

Return the chicken thighs to the skillet and add the chickpeas, dried apricots, carrots, and zucchini. Stir well.

Step 7

Lower the heat, cover, and simmer for 30 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.

Step 8

Remove from heat and stir in the chopped cilantro and lemon juice for brightness.

Step 9

Layer the chicken and vegetable mixture into glass jars for serving, ensuring each jar gets a mix of chicken, vegetables, and sauce.

Step 10

Serve immediately or seal the jars and refrigerate for a convenient meal later. Reheat gently before serving if chilled.

Nutrition Facts

Serving size	(1397.4g)

Amount per serving	% Daily Value*
Calories	1744.2

Total Fat 79.0g	0%
Saturated Fat 17.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 436mg	0%
Sodium 4032.4mg	0%
Total Carbohydrate 134.2g	0%
Dietary Fiber 26.2g	0%
Total Sugars 60.9g
Protein 130.4g	0%

Vitamin D 0IU	0%
Calcium 327.8mg	0%
Iron 15.2mg	0%
Potassium 3605.6mg	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: 40.2%

Protein: 29.5%

Carbs: 30.3%