This 30-Minute Moroccan Chicken Skillet is the perfect dinner when you want to spice things up in a hurry!
Couscous makes a wonderful accompaniment to this dish; it soaks up the sauce and adds a really fun texture to the meal.
5 min Prep Time | 25 min Cook Time | 30 min Total Time
1 tablespoon all purpose flour
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
1 medium yellow onion, thinly sliced
1 clove garlic, minced
1 tablespoon seeded and minced jalapeno
2 teaspoons Moroccan spice
1 cup low sodium chicken broth
1/2 cup halved dried dates
1/2 cup chopped dried apricots (Turkish variety if you can find them)
1 (14 ounce) can chickpeas, drained and rinsed
1 teaspoon red wine vinegar
2 tablespoons sliced almonds
Couscous for serving (optional)
Combine the flour, salt, and pepper in a shallow bowl. Pat the chicken pieces dry and add to the flour mixture, tossing to coat both sides.
Heat the oil over medium-high heat in a large skillet. Once hot, add the chicken thighs and cook 3-4 minutes per side, until browned. Remove the chicken and set aside.
Add the sliced onion to the pan and cook 5-7 minutes until softened and brown. Stir in the Moroccan spice mixture, garlic, and jalapeno. Cook for 30 seconds, then add the broth, dates, and apricots.
Return the chicken to the pan. Cover, turn the heat down to low, and simmer for 10 minutes, or until the chicken is cooked through.
Stir in the chickpeas and vinegar. Taste and add salt as needed. Garnish with sliced almonds and serve with couscous (optional).