Moroccan Chicken
A quick one pan dinner with chicken thighs, garbanzo beans, canned tomatoes, and warm Moroccan spices. Ready in 30 minutes and even better the next day.
Servings: 4
Calories: 293kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion, sliced thin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/4 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1 15 ounce can chopped tomatoes
- 1 15 ounce can garbanzo beans, drained and rinsed
- 1 pound boneless, skinless chicken thighs
Instructions
- Heat the olive oil in a large saute pan over medium heat.
- Add the sliced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
- Add the paprika, cinnamon, cumin, ginger, and salt directly to the onions. Stir and cook for 30 seconds until fragrant.
- Add the canned tomatoes and bring to a boil, scraping up any spices stuck to the bottom of the pan.
- Add the drained garbanzo beans and chicken thighs, stirring well to coat everything in the sauce.
- Reduce heat to low, cover, and simmer for 20 minutes, stirring halfway through, until the chicken is cooked through and no longer pink inside.
- Remove from heat and serve over couscous or jasmine rice, spooning plenty of sauce over the top.
Notes
- Chicken breasts work too. Cut into 1-inch pieces and reduce the simmer time to about 15 minutes, until cooked through.
- Leftovers keep well in an airtight container in the fridge for up to 3 days. The flavors deepen overnight so this is a great make-ahead meal.
- Slow cooker variation: add all ingredients to the slow cooker and cook on high for 2 to 4 hours or low for 6 to 8 hours. Shred the chicken before serving and spoon over couscous or rice.
Nutrition
Calories: 293kcal | Carbohydrates: 22g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 1146mg | Potassium: 678mg | Fiber: 7g | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 11mg | Calcium: 92mg | Iron: 4mg