Ingredients
Scale
- 4 boneless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1/2 cup dried apricots or raisins (optional)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Start by seasoning the chicken pieces with salt, pepper, and a blend of cumin, paprika, cinnamon, and turmeric. Set aside.
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the chicken until golden brown on both sides, about 5 minutes per side. Remove and set aside.
- Add chopped onions to the same pot and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Return the chicken to the pot. Add diced tomatoes, chicken broth, and dried apricots or raisins if using. Cover and simmer on low heat for 30-35 minutes until the chicken is tender and flavors meld.
- Garnish with chopped fresh cilantro or parsley. Serve hot with rice, couscous, or crusty bread.
Notes
- For added sweetness, include dried apricots or raisins.
- You can customize the level of spiciness by adjusting cayenne pepper.
- This dish can be prepared in advance and reheated for convenience.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 320 Kcal
- Sugar: 10g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg
