This is an easy Moroccan chicken recipe to make, even on a hurried weekday night. I usually serve this with couscous, but it would also be good with rice. If you don’t want to make the full eight chicken thigh dish, you can make four and divide the rest of the ingredients in half. It’s great heated for lunch during the week or for dinner the next evening as well.
Here are the ingredients you’ll need.
- 1-2 tablespoons of olive oil
- 8 chicken thighs, skinless
- 1-14 1/2 ounce can of chickpeas
- 1-14 1/2 ounce can of diced tomatoes
- 1 1/2 cups of chicken broth
- 3/4 cup of water
- 3 carrots cut into 2-inch slices. (I often use baby carrots and slice them in half. Just guess at about 3 carrots worth)
- 1 zucchini, sliced and halved (green or yellow will work)
- 2 medium onions, sliced
- 1 tsp fresh grated ginger
- 1/4 tsp each of turmeric, cinnamon, and chili powder
- salt and black pepper to taste
Here’s how to put this Moroccan Chicken recipe together:
First, in a large skillet, heat 1-2 tablespoons of olive oil and brown chicken thighs on both sides
Next, add all of the ingredients except the zucchini and cook for 15 minutes. I’ve found it helpful to buy fresh ginger and then keep it in a plastic bag in the freezer. It’s much easier to grate when you want to use it vs. grating fresh.
Add the zucchini and cook for another 15 to 20 minutes.
That’s it! Serve over couscous or rice and enjoy a warm and yummy meal.
