Description
Moroccan Chicken
Transport your taste buds to the bustling streets of Morocco with this aromatic Moroccan Chicken! This dish features tender chicken thighs simmered in a rich blend of spices like cumin, cinnamon, and turmeric, accompanied by briny green olives and preserved lemon for a burst of exotic flavor. This one-pot wonder fills your kitchen with mouth-watering aromas, making it perfect for family gatherings or a cozy night in.
2 tsp paprika
1 tsp ground cumin
1 tsp ground ginger
½ tsp cinnamon
½ tsp turmeric
¼ tsp cayenne
1 tsp salt
4 bone-in chicken thighs
2 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
1 tbsp tomato paste
1 cup chicken broth
1 can diced tomatoes (14 oz)
1 cinnamon stick
1 preserved lemon, chopped
½ cup green olives
¼ cup cilantro, chopped
¼ cup parsley, chopped
Directions:
1. Rub spices onto chicken.
2. Brown chicken in olive oil, set aside.
3. Cook onion, garlic, and tomato paste.
4. Add broth, tomatoes, cinnamon stick, and chicken. Simmer 30 mins.
5. Add lemon, olives, herbs. Simmer 10 more mins.
Prep Time: 10 mins
Kcal: 379
Step-by-Step Guide
Follow these detailed instructions for perfect Moroccan Chicken every time.
- In a small bowl, combine the paprika, cumin, ginger, cinnamon, turmeric, cayenne, and salt to create your spice rub.
- Pat the chicken thighs dry with a paper towel. Generously coat each piece with the spice mixture, ensuring all sides are covered. Let it sit for 5 minutes to allow the flavors to penetrate.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down first, and sear for 4-5 minutes per side until deeply golden brown. Remove the chicken and set aside on a plate.
- Reduce the heat to medium. In the same pot, add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and tomato paste, cooking for another minute until fragrant.
- Pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Add the can of diced tomatoes (with juices) and the cinnamon stick. Stir well.
- Return the browned chicken thighs and any accumulated juices to the pot. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer gently for 30 minutes.
- After 30 minutes, add the chopped preserved lemon and green olives. Cover and simmer for a final 10 minutes to allow the flavors to meld.
- Remove the pot from the heat. Discard the cinnamon stick. Stir in the freshly chopped cilantro and parsley just before serving.
Serving Suggestions
This fragrant chicken dish is incredibly versatile. For a traditional Moroccan experience, serve it over a bed of fluffy couscous, which will soak up the delicious sauce. Alternatively, crusty bread, rice pilaf, or roasted potatoes make excellent accompaniments. Garnish with extra fresh herbs and a dollop of plain yogurt or harissa for a creamy or spicy contrast.
How-to Summary
Create this exotic one-pot meal by rubbing chicken with a blend of warm spices, searing it until golden, then simmering it in a tomato-based broth with aromatics. Finish with briny olives, preserved lemon, and fresh herbs for an authentic flavor.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but boneless, skinless chicken breasts will cook faster and can dry out. Reduce the initial simmering time to 15-20 minutes and check for doneness (165°F internal temperature).
What can I use if I don’t have preserved lemon?
The unique flavor is hard to replicate, but you can use the zest and juice of one fresh lemon added in the final 5 minutes of cooking. A small splash of lemon juice at the end also helps.
How can I make this dish spicier?
Increase the amount of cayenne pepper in the rub or add a pinch of red pepper flakes when cooking the onions. Serving with harissa on the side is another great option.
Is this recipe freezer-friendly?
Absolutely. Cool the dish completely and store it in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Can I make this in a slow cooker?
Yes. After browning the chicken and cooking the onion/garlic mixture in a skillet, transfer everything (except the final herbs) to a slow cooker. Cook on low for 6 hours or high for 3-4 hours.
Common Mistakes to Avoid
- Not Browning the Chicken: Skipping the sear means missing out on deep, caramelized flavor and a better texture.
- Overcooking the Garlic: Add garlic with the tomato paste for just 60 seconds to prevent it from burning and turning bitter.
- Adding Herbs Too Early: Stir in the fresh cilantro and parsley at the very end to maintain their vibrant color and fresh taste.
- Using Old Spices: Ground spices lose potency over time. For the most aromatic dish, ensure your spices are fresh (less than a year old).
Conclusion
This Moroccan Chicken recipe is a gateway to vibrant, global flavors right from your kitchen. The harmonious blend of warm spices, tangy lemon, and savory olives creates a truly memorable meal that is surprisingly simple to prepare. By following this guide and avoiding common pitfalls, you can confidently bring the essence of a Moroccan souk to your dinner table for a satisfying and exotic dining experience.