Moroccan Braised Chicken With Zucchini Recipe

Spice up your weeknight with this vibrant Moroccan Braised Chicken with Zucchini! Tender chicken thighs simmer in a fragrant, spicy sauce with fall vegetables like carrots and zucchini. Quick-cooking couscous (not included in ingredients) soaks up all the delicious flavors, making this a healthy and satisfying meal in under 40 minutes. Inspired by Chatelaine magazine, this recipe is perfect for a flavorful and easy dinner.

Prep Time 15 mins
Cook Time 32 mins
Calories 464.6 kcal
Protein 78g
Rating 4.8 (4 Reviews)
Moroccan Braised Chicken With Zucchini 31

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Moroccan Braised Chicken With Zucchini

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How to Make Moroccan Braised Chicken With Zucchini

  1. Heat 4 cups of chicken broth in a large, wide saucepan over medium-high heat.
  2. Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), and 2 cloves minced garlic.
  3. Add 1 medium onion, chopped, and 2 medium carrots, chopped, to the broth.
  4. Cover and reduce heat to medium-low. Simmer until carrots are slightly softened, about 5 minutes.
  5. Add 2 medium zucchini, chopped, and 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces, to the broth.
  6. Stir in 1 tablespoon brown sugar, 1/2 cup raisins, and 1/2 cup dried apricots, chopped.
  7. Increase heat to medium.
  8. Cover and cook, stirring occasionally, until chicken is cooked through and springy when pressed, about 7-10 minutes.
  9. Serve over couscous (not included).

Nutrition Information (Approximate per serving)

Sodium

35 g

Sugar

114g

Fat

22g

Carbs

14g