Moroccan Braised Chicken Thighs
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Canola or olive oil for browning chicken, as needed
  • 2 lbs chicken thighs, bone in, skin on
  • 1 Spanish Onion, peeled and sliced
  • 1 lg pinch saffron
  • ½ tsp ground ginger
  • 1 tsp turmeric
  • ½ tsp cumin
  • 1 tsp coriander
  • ⅛ tsp cayenne pepper
  • 1 T honey
  • 2 cinnamon sticks
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • ¼ cup Prunes, chopped
  • ¼ cup apricots, chopped
  • 1 can chickpeas, rinsed
  • 3 sprigs fresh cilantro, plus additional chopped for garnish (optional)
  • salt and pepper to taste
  1. Heat oil in a large dutch oven or sauté pan over medium-high heat. Season the chicken with salt and pepper and brown well on all sides, in batches. Remove chicken to a side dish.
  2. Sauté onion until slightly translucent and limp, about 3-4 minutes. Add the saffron, ginger, tumeric, cumin, coriander and cayenne pepper and cook briefly.
  3. Add 6 cups of water, honey and cinnamon stick and bring to a boil.
  4. Add in chicken, reduce to summering and allow to cook for about 15 minutes before adding in the zucchini, yellow squash, prunes, apricots and gigantes or chickpeas.
  5. Continue simmering for about 30-40 minutes until chicken and vegetables are cooked through and tender.
  6. Add cilantro to the pot, raise heat to high and boil for about 10 minutes, reducing the sauce to a slightly thicker consistency (about ⅓ down).Taste and adjust seasoning generously with salt and pepper.
  7. Serve on a bed of rice or couscous and garnish with additional cilantro, if desired.
Recipe by Jackie Ourman at