Ingredients
Scale
- 2 pounds chicken thighs
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 can (14 ounces) diced tomatoes
- 2 cups chicken broth
- 1 cup carrots, sliced
- 1 cup chickpeas, drained
- ½ cup dried apricots, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté until soft.
- Stir in garlic and ginger, cooking until fragrant.
- Add the chicken thighs and brown on all sides.
- Sprinkle in cumin, coriander, cinnamon, turmeric, salt, and pepper; stir well.
- Pour in diced tomatoes and chicken broth, bringing to a simmer.
- Add carrots, chickpeas, and apricots; cover and cook for 30-40 minutes.
- Check for doneness and serve hot over rice or couscous.
Notes
- Serve with fresh herbs like cilantro or parsley for extra flavor.
- Adjust spices according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6 grams
- Sodium: 400 milligrams
- Fat: 15 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 8 grams
- Protein: 25 grams
- Cholesterol: 100 milligrams
Keywords: Moroccan Chicken Stew, Chicken Stew, Hearty Meal