This page contains some affiliate links. Please review my disclosure policy.
An easy one-pan dinner for Baked Moroccan Chicken using a secret ingredient! This flavourful dish full of spices, veggies and chicken thighs will easily become your go-to weeknight meal.
I’m often asked where I learned to cook. While I wish I had a cute story all about how I learned by shadowing my Mom around the kitchen as a small child, the truth is that I completely took my Mom’s cooking for granted while growing up.
I learned to cook because I had to. It never occurred to me that I might one day have to live without my Mom’s glorious cooking. And then that day arrived and I cried in my dorm room thinking I might starve through my college years.
…I was wrong.
I did in fact find a way to survive college though I will admit that at first it required consuming a lot of cereal. Eventually, I moved into my own apartment and the kitchen slowly became a less intimidating space. I balanced the frozen soups my Mom would send to Montreal with recipes I whipped up from some of my go-to blogs.
It’s in this time that I realized how incredibly fortunate I was to have grown up with someone who ensured we had a delicious meal on the table every night. I should add that she did so all while working a full time job, with FOUR kids. Yes, I am the spawn of a superhero.
After years of practice, I think my cooking skills may slightly resemble those of my mother, albeit with a bit more flair. My Mom can bake up a killer banana bread, but she’s certainly not making it from beans and I can assure you she’s not playing around with chocolate in her moroccan chicken. But no matter what she’s cooking up, she always knows how to feed a crowd.
So I made this dish in honour of Mother’s Day. To thank my beautiful Mother who takes the most amazing care of everyone around her all while making sure there’s a delicious meal on the table. I think she’d be proud of this Baked Moroccan Chicken dish and I may even get her on the secret ingredient train!Print
Baked Moroccan Chocolate Chicken
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- 6 large carrots, peeled and chopped
- 1 large yellow onion, chopped
- 1/2 cup organic chicken stock
- 1/2 tsp sea salt
- 2 pounds boneless, skinless organic chicken thighs
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp dried ginger
- 1 tsp sea salt
- 1/4 cup freshly squeeze orange juice (about half an orange)
- 75 grams of green and black’s maya gold dark chocolate (60% chocolate)*
- 2 tbsp olive oil
- 1/4 cup sliced almonds
- 1/4 cup chopped apricots
- Fresh parsley for sprinkling
- In a large bowl melt chocolate. Feel free to use your microwave in 20 second increments of a double-boiler on your stove top.
- Mix in spices, orange juice and olive oil.
- Add in chicken thighs and stir until well-coated.
- Cover bowl and allow to marinate for at least 1 hour.
- Preheat oven to 350 degrees F.
- Add chopped carrots and onion to a 9 x 13 inch baking dish and top with chicken stock and sea salt.
- Top with chicken thighs, any remaining marinade, almonds and apricots and cover with tinfoil.
- Bake for 50-60 mins or until chicken is cooked through fully.
*roughly 2.6 ounces of chocolate.
- Serving Size: 4-6 people
Disclaimer: This post is sponsored by Green and Black’s Organic. I was compensated for my time, however all opinions are my own. Thanks for supporting the brands that help make THM possible and bring more delicious recipes your way!