Ingredients
Scale
- 4 bone-in chicken thighs (skinless or skin-on)
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1 cup diced tomatoes
- 1 cup chicken broth
- 1 cup carrots, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Season the chicken with salt, pepper, and half of the cumin, paprika, coriander, cinnamon, and turmeric. Set aside.
- Heat olive oil in a large pot over medium heat. Add sliced onions and garlic, sautéing until fragrant and translucent.
- Place the seasoned chicken thighs in the pot, skin side down if skin is present. Brown the chicken for 5-7 minutes per side until golden brown.
- Pour in diced tomatoes and chicken broth. Stir in the remaining spices, cover, and simmer.
- Stir in carrots, red bell peppers, and zucchini. Cook uncovered for 20-25 minutes until the chicken is tender and the vegetables are cooked through.
Notes
- Allow the Moroccan chicken to cool completely before storing in an airtight container. It can be refrigerated for up to 3 days.
- Reheat gently on the stove or in the microwave, adding broth or water if needed.
- This dish pairs well with fluffy couscous, jasmine rice, or crusty bread to soak up the flavorful sauce.
- Customize the vegetables according to your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 120mg