One-Pot Moroccan-Spiced Chicken with Chickpeas and Apricots

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Tender chicken thighs simmered with chickpeas, sweet apricots, and warm Moroccan spices in a single pot for a fragrant and comforting meal. This mediterranean-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 4 cloves garlic cloves, minced
• 1 medium yellow onion, diced
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1/2 cup dried apricots, chopped
• 2 cups chicken broth
• 1 tbsp harissa paste
• 1/4 cup fresh cilantro, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 6 bone-in chicken thighs, skin side down, and sear for 5 minutes until golden and crispy. Flip and cook another 4 minutes. Remove chicken and set aside.
2. Step 2: Reduce heat to medium, add 1 diced medium yellow onion and sauté for 4 minutes until translucent. Stir in 4 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1 tsp smoked paprika to the onions and garlic. Stir constantly for 1 minute until the spices bloom and are aromatic.
4. Step 4: Pour in 2 cups chicken broth and scrape the bottom of the pot to deglaze. Stir in 1 can (15 oz) drained chickpeas, 1/2 cup chopped dried apricots, and 1 tbsp harissa paste until well combined.
5. Step 5: Return the chicken thighs to the pot, skin side up, nestling them into the broth mixture. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, cover, and cook over low heat for 30 minutes until chicken is tender and cooked through.
6. Step 6: Remove the lid, increase heat to medium-high, and cook uncovered for 5 minutes to thicken the sauce slightly. Sprinkle 1/4 cup chopped fresh cilantro on top before serving.