Moroccan Braised Chicken

By February 24, 2016Recipes

This easy and delicious recipe has been one of our ExpandED Apprentices’ favorite dishes this year. It’s a perfect winter weeknight dinner for the family and an extremely flavorful way to use up those root vegetables.

Serves 4


6 skinless, bone-in chicken thighs
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
1/2 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground turmeric
1 1/2 cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 /2 butternut squash, cubed
1 tablespoon lemon juice


  1. Season chicken with salt and pepper and brown in a large sauté pan over medium heat until almost cooked through. Remove chicken from pan and set aside.
  2. Sauté onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir-fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
  3. Add chickpeas and squash to pan and bring to a simmer once again; cover pan and cook for about 15 minutes, or until squash is cooked through and tender. Stir in lemon juice and serve over cous-cous if desired.