Slow-Braised Moroccan Chicken

Tender chicken thighs slowly braised in a rich, aromatic sauce with sweet dried apricots, chickpeas, and a blend of warm Moroccan spices, served with fluffy couscous and roasted carrots.

• Prep: 20 min
• Cook: 1 hr 15 min
• Total: 1 hr 35 min
• Servings: 4
• Cuisine: Moroccan
• Difficulty: Medium
• Cost: $4.72/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• roast
• slow cooker
• savory

Ingredients

• 1.5 pound chicken thigh (boneless, skinless)
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoon olive oil
• 1 yellow onion (chopped)
• 3 clove garlic (minced)
• 1.5 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 0.5 teaspoon cinnamon
• 14.5 ounce diced tomatoes (undrained)
• 1.5 cup chicken broth
• 0.5 cup dried apricots (halved)
• 15 ounce canned chickpeas (rinsed and drained)
• 0.25 cup fresh parsley (chopped, for garnish)
• 1 lemon (cut into wedges, for serving)
• 1 pound carrots (peeled and chopped into 1-inch pieces)
• 1 cup couscous
• 1.25 cup boiling water (boiling)

Instructions

1. Preheat oven to 400°F (200°C).
2. Season **chicken thighs** with 1 teaspoon **salt** and 1/4 teaspoon **black pepper**.
3. Heat 2 tablespoons **olive oil** in a large Dutch oven or oven-safe pot over medium-high heat. Sear the **chicken thighs** for 3-4 minutes per side until golden brown. Remove chicken and set aside.
4. Add **chopped yellow onion** to the pot and cook for 5 minutes until softened. Add **minced garlic**, 1 1/2 teaspoons **ground cumin**, 1 teaspoon **ground coriander**, 1 teaspoon **ground ginger**, and 1/2 teaspoon **cinnamon**. Cook for 1 minute more until fragrant, stirring constantly.
5. Stir in **diced tomatoes** (undrained), 1 1/2 cups **chicken broth**, **halved dried apricots**, and **rinsed and drained chickpeas**. Bring the sauce to a simmer.
6. Return the **seared chicken** to the pot, nestling it into the sauce. Cover the Dutch oven and transfer to the preheated oven. Braise for 45-60 minutes, or until the **chicken** is very tender and cooked through.
7. While the chicken braises, prepare the roasted carrots. In a medium bowl, toss **chopped carrots** with 1 tablespoon **olive oil** and 1/4 teaspoon **black pepper**. Spread them in a single layer on a baking sheet.
8. Roast **carrots** in the same oven as the chicken for 25-30 minutes, or until tender and slightly caramelized.
9. When the chicken is nearly done, prepare the couscous. In a medium bowl, combine **couscous** with 1 1/4 cups **boiling water** and 1/2 teaspoon **salt**. Cover tightly and let stand for 5 minutes. Fluff with a fork.
10. Remove the **Moroccan chicken** from the oven. Taste the sauce and adjust seasonings if needed.
11. Serve the **slow-braised Moroccan chicken** over the **couscous**, accompanied by the **roasted carrots**. Garnish with 1/4 cup chopped **fresh parsley**, if desired, and serve with **lemon wedges**.

Notes

You can prepare this dish a day in advance; the flavors often deepen overnight. Just reheat gently on the stovetop or in the oven until warmed through.

Nutrition (per serving)

• Calories: 598
• Protein: 36.2 g
• Carbohydrates: 70.6 g
• Fat: 19.1 g
• Fiber: 9.6 g
• Sodium: 425 mg
• Saturated Fat: 3.6 g
• Sugar: 14.8 g
• Cholesterol: 75 mg