Spicy Moroccan Chicken with Apricots and Prunes Low Fat

Infused with the bold, aromatic spices of North Africa, this Spicy Moroccan Chicken with Apricots and Prunes is a deliciously low-fat dish that strikes the perfect balance between sweet, savory, and spicy. Tender, seared chicken thighs simmer gently in a rich sauce of warm spices like cumin, cinnamon, and ginger, complemented by the natural sweetness of dried apricots and prunes. A touch of honey and a burst of fresh lemon juice enhance the flavors, while fresh cilantro adds a bright, herbaceous note. With just 15 minutes of prep time, this all-in-one skillet recipe is the ideal choice for a comforting yet healthy dinner. Serve it over fluffy couscous or steamy quinoa for a fulfilling, exotic meal that delivers big flavor in every bite. Perfect for those looking for a low-fat yet satisfying way to explore Moroccan cuisine!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 pieces boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 0.25 teaspoon cayenne pepper
• 1.5 cups chicken stock
• 1 cup diced tomatoes, canned
• 0.5 cup dried apricots, halved
• 0.5 cup pitted prunes, halved
• 1 tablespoon honey
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

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

Step 2

Season the chicken thighs with salt and black pepper on both sides, then add them to the skillet. Sear until browned, about 2-3 minutes per side. Remove the chicken and set it aside.

Step 3

In the same skillet, add the chopped onion and cook for 4-5 minutes, until softened. Stir in the minced garlic and cook for another 1-2 minutes.

Step 4

Add the ground cumin, cinnamon, ginger, paprika, and cayenne pepper. Stir the spices into the onion mixture and cook for 1 minute until fragrant.

Step 5

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

Step 6

Return the chicken thighs to the skillet, along with the dried apricots and prunes. Stir in the honey and bring the mixture to a simmer.

Step 7

Cover the skillet, reduce the heat to low, and let the chicken cook for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.

Step 8

Stir in the fresh cilantro and lemon juice just before serving. Taste and adjust seasoning if needed.

Step 9

Serve hot over steamed couscous, quinoa, or rice for a complete meal.

Nutrition Facts

Serving size	(1751.8g)

Amount per serving	% Daily Value*
Calories	2164.0

Total Fat 87.5g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 782.0mg	0%
Sodium 3397.0mg	0%
Total Carbohydrate 169.1g	0%
Dietary Fiber 20.7g	0%
Total Sugars 114.1g
Protein 185.3g	0%

Vitamin D 42IU	0%
Calcium 322.9mg	0%
Iron 14.7mg	0%
Potassium 3710.5mg	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: 35.7%

Protein: 33.6%

Carbs: 30.7%