North African Style Chicken

Immerse yourself in the bold and aromatic flavors of North Africa with this tantalizing North African Style Chicken recipe. Tender, golden-browned chicken thighs are simmered in a fragrant sauce infused with warming spices like cumin, coriander, paprika, and cinnamon. Sweet dried apricots balance the savory notes, while hearty chickpeas and carrots add texture and depth. Brightened with a splash of fresh lemon juice and garnished with cilantro, this dish is a perfect harmony of sweet, savory, and tangy flavors. Ready in just one hour, this impressive one-pan meal can be served over fluffy couscous, steamed rice, or warm flatbread, making it an excellent centerpiece for a comforting weeknight dinner or an exotic dinner party spread.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tablespoons olive oil
• 1 large yellow onion
• 4 cloves garlic cloves
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 0.5 teaspoons ground cinnamon
• 0.5 cups dried apricots
• 2 cups chicken broth
• 1 15-ounce can chickpeas (canned, drained and rinsed)
• 1 14.5-ounce can tomatoes (diced)
• 2 medium carrots (sliced into rounds)
• 1 whole lemon (juiced)
• 2 tablespoons fresh cilantro (chopped for garnish)
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Pat the chicken thighs dry with a paper towel and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and cook for an additional 3 minutes. Remove the chicken from the pan and set aside.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the chopped onion and sauté for 3-4 minutes until softened.

Step 4

Stir in the minced garlic, ground cumin, coriander, paprika, and cinnamon. Cook for 1-2 minutes, stirring, until the spices are fragrant.

Step 5

Add the dried apricots, chicken broth, chickpeas, diced tomatoes, and sliced carrots to the pan. Stir to combine.

Step 6

Return the chicken thighs to the pan, nestling them into the sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, or until the chicken is cooked through and tender.

Step 7

Stir in the lemon juice and adjust the seasoning with additional salt and pepper, if needed.

Step 8

Serve the chicken with the sauce and vegetables over a bed of couscous, rice, or flatbread. Garnish with fresh cilantro.

Nutrition Facts

Serving size	(2800.9g)

Amount per serving	% Daily Value*
Calories	4347.0

Total Fat 286.9g	0%
Saturated Fat 72.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1215mg	0%
Sodium 3058.3mg	0%
Total Carbohydrate 153.6g	0%
Dietary Fiber 37.1g	0%
Total Sugars 45.3g
Protein 284.0g	0%

Vitamin D 0IU	0%
Calcium 603.2mg	0%
Iron 28.2mg	0%
Potassium 6160.5mg	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: 59.6%

Protein: 26.2%

Carbs: 14.2%