Moroccan Chicken Thighs Recipe


Moroccan Chicken Thighs Recipe

This is an easy recipe and is ready in just an hour's time. This Moroccan Chicken recipe uses boneless, skinless chicken thighs with exotic herbs and spices. You are going to love this dish!


  • 1/2 teaspoon olive oil
  • 2 pounds skinless boneless chicken thighs
  • 2 cups thinly sliced onion
  • 1 1/2 inch piece of fresh ginger peeled and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon gound black pepper
  • 4 garlic cloves minced
  • 1 1/2 cups chicken broth
  • 1 15 1/2 oz. can of garbonzo beans, drained
  • 1 package 7-oz., preferably California dried apricots or about 1 1/3 cups, halved


  • Heat the olive oil in a large Dutch oven, over medium high heat. Do not crowd the pieces, so it's best to brown the pieces in batches. Set aside the browned pieces on a plate.
  • Add the sliced onion to the same pan, saute till onions are tender. Add the fresh ginger and the next 6 ingredients and saute until the spices are fragrant, about a minute.
  • Stir-in the chicken broth, scraping the bottom to loosen the accumlated fond. Return the reserved chicken with all of the juices, to the pan and bring to a simmer. Cover and simmer about 45-60 minutes or until tender.
  • Remove the chicken from the pan and cut into bite size pieces. Add the chicken pieces, garbanzo beans and apricots, to the pan; cover, and simmer until heated thoroughly.
  • Serve over couscous and garnish with cilantro sprig.

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