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Moroccan Chicken Skillet

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 20 min
  • $$$
Gatheredtable
inspired by  Wanderlust Kitchen Blog

Ingredients

  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 2 tablespoons canola oil, divided
  • 1 pound boneless, skinless chicken thighs
  • 1 cup dried apricots, roughly chopped (Turkish are best if you can find them)
  • 3 cups chicken broth
  • 1 cup couscous
  • 1/2 lemon, juiced and zested
  • sea salt and freshly ground black pepper, to taste
  • 2 tablespoons sliced almonds
  • FOR THE MOROCCAN SPICE MIX:
  • 2 teaspoons dried ground cumin
  • 2 teaspoons dried ground coriander
  • 2 teaspoons dried ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1/2 teaspoon chili powder

Directions

Prep: 1. Chop onion, mince garlic, drain and rinse chickpeas. Make: 1. In a large skillet, heat one tablespoon oil over medium-high heat, add chicken and brown on each side for 3-4 minutes, turning just once. (While chicken is cooking, measure the Moroccan spices into a bowl.) 2. Remove chicken onto plate and set aside. 3. Add second tablespoon of oil to the skillet and stir in onion; cook for 2 minutes on medium heat until softened. 4. Add garlic, Moroccan spice mix (see list), dried apricots and broth; gently scrape up and stir into the mix any brown bits left from the chicken. Return chicken to pan and bring broth to boil. 5. Add couscous and chickpeas, cover and turn heat to simmer until couscous is done and chicken is cooked through, about 3 minutes. 6. Turn off heat and stir in lemon zest, lemon juice, and salt and pepper to taste. Serve: Garnished with sliced almonds.

Notes

This dish is like a Moroccan tagine short-cut! It has a long ingredient list but it's fast because several items are dried spices that you just measure and toss in. Feel free to substitute in dried dates for the dried apricots (or use half and half), or red wine vinegar for the lemon juice.

Goes great with these recipes

Carrot Salad with Cilantro and Cinnamon
Curried Green Beans
Roasted Cauliflower
Green Peas Duet
Charred Green Beans
Mixed Greens and Orange Salad
Lemon Asparagus
Sauteed Asparagus
Steamed Cauliflower
Blanched Green Beans
Roasted Asparagus
Simple Green Salad
Spicy Moroccan Carrots

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