Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/2 cup dried apricots, halved
- 1/4 cup pitted green olives
- Salt and black pepper to taste
- Cooked couscous or rice, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Stir in garlic, ginger, cumin, turmeric, coriander, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
- Add chicken pieces to the pot and cook until lightly browned on all sides, about 5-7 minutes.
- Pour in diced tomatoes and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes.
- Stir in cilantro, parsley, apricots, and olives. Continue to cook, covered, for another 10-15 minutes, or until the chicken is cooked through and tender.
- Season with salt and pepper to taste.
- Serve hot over cooked couscous or rice.
Notes
- For a richer flavor, marinate the chicken in the spices for at least 30 minutes before cooking.
- Adjust the amount of cayenne pepper to your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 15g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg