Easy Moroccan Chicken

This aromatic and spicy Easy Moroccan Chicken recipe is easy to make and always a crowd-pleaser! All you need is 30 min, one pot, and some pantry staples.

Course dinner

Cuisine Mediterranean

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 320kcal

Author Oriana Romero

Equipment

Ingredients

2 teaspoons all-purpose flour
1 1/2 teaspoons ground turmeric
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 lb skinless boneless chicken breast, cut into 1-inch pieces
1 small orange
3 tablespoons olive oil
15 oz chickpeas or garbanzo beans, rinsed and drained
5 - 6 inch green onions, cut into 1/2- pieces, green and white parts included (reserve some for garnishing)
1/2 cup chicken broth
1/2 cup snipped dried apricots
1 teaspoon fresh ginger, grated
1/2 cup pitted green olives, halved
Couscous or rice to serve optional

Instructions

Stir together, in a medium bowl, flour, turmeric, salt, cumin, coriander, and cayenne pepper. Add chicken; toss gently to coat.
Remove two wide strips of peel from orange. Squeeze juice from orange; set aside
Heat oil in a large skillet over medium-high heat. Add chicken and orange peel strips. Cook about 8 -10 minutes or until chicken is no longer pink and cooked, stirring occasionally. Stir in the garbanzo beans, green onions, broth, dried apricots, ginger, and reserved orange juice. Bring to boil; reduce heat to low. Simmer, uncovered, for 5 - 7 minutes. Stir in olives; cook and stir for 1 minute more. Remove and discard orange peel.
Serve chicken with couscous or rice. Sprinkle with more green onions, if desired.

Nutrition