Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 garlic cloves, minced
- 1 medium onion, chopped
- 2 cups chicken broth
- 1 can (14 oz) diced tomatoes, drained
- 1 cup chickpeas, drained and rinsed
- ½ cup dried apricots, chopped
- ¼ cup fresh parsley, chopped (for garnish)
- Zest and juice of 1 lemon
Instructions
- In a mixing bowl, combine olive oil, cumin, cinnamon, paprika, cayenne pepper, salt, and black pepper. Rub this mixture all over the chicken thighs. Allow it to marinate for at least 15 minutes.
- In a large skillet or pot, heat a tablespoon of olive oil over medium heat.
- Add the marinated chicken to the pan. Sear for about 5 minutes on each side until browned. Remove from the pan and set aside.
- In the same pan, add the chopped onion. Sauté for 3-4 minutes until soft. Next, add minced garlic and cook for another minute.
- Pour in the chicken broth. Add the drained diced tomatoes. Stir well to combine.
- Return the seared chicken to the pan. Add chickpeas and dried apricots. Stir gently to combine all ingredients.
- Bring the mixture to a boil. Reduce heat to low; cover and let it simmer for about 30 minutes until chicken is fully cooked and tender.
- Once cooked, stir in lemon zest and juice for added brightness.
- Serve hot garnished with fresh parsley for a pop of color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Searing/Simmering
- Cuisine: North African
Nutrition
- Serving Size: 1 piece of chicken with sauce (approx. 200g)
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 90mg