Rating: 4 stars
23 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

Inspired by North African tagines, this Moroccan chicken recipe uses skinless, boneless chicken thighs and is ready in a little over an hour.  Serve the chicken over couscous, and garnish with a cilantro sprig for color.

Mark Scarbrough
Recipe by Cooking Light January 2008

Gallery

Credit: Becky Luigart-Stayner; Cindy Barr; Sabrina Bone; Kathleen Kanen

Recipe Summary

Yield:
8 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.

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  • Add onion to pan; sauté for 3 minutes or until tender. Add ginger and next 6 ingredients (through garlic); sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until chicken is tender.

  • Remove chicken from pan with a slotted spoon; cool slightly. Cut chicken into bite-sized pieces. Add chicken, chickpeas, and apricots to pan. Cover and simmer 10 minutes or until thoroughly heated.

Chef's Notes

This braise tastes best with dried California apricots; Moroccan chicken thighs are brighter and slightly more sour than Turkish ones.

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Nutrition Facts

301 calories; calories from fat 29%; fat 9.7g; saturated fat 2.5g; mono fat 3.8g; poly fat 2.2g; protein 24.5g; carbohydrates 28.2g; fiber 5.2g; cholesterol 76mg; iron 2.7mg; sodium 397mg; calcium 53mg.
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