Easy Moroccan Chicken

Name: Easy Moroccan Chicken
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 12 serving
Ingredients: Juice of 1 lime or lemon; olive oil or any neutral cooking oil; 2 large onions; 3 medium carrots; 5 garlic cloves; 2 tablespoons all-purpose flour; 1 tablespoon paprika; 2 teaspoons ground cumin; ¼ teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon Turmeric; ½ teaspoon ground coriander; ¼ teaspoon cayenne pepper; ¼ teaspoon crushed red pepper flakes; 2 cups low-salt chicken broth; 5- pound bone-in; ½ cup green olives; ⅓ cup chopped fresh cilantro leaves

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
32 mins
Servings
12
Calories
279 kcal
Course
Main Course
Cuisine
Moroccan

Easy Moroccan Chicken

Deacon Moody

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Introducing a delicious and flavorful Moroccan Chicken recipe that will guarantee to satisfy your taste buds. This dish features tender bone-in chicken drumsticks simmered in a blend of spices, including paprika, cumin, ginger, cinnamon, and coriander. It is infused with the tanginess of lime or lemon juice and enriched with the briny goodness of green olives. This hearty one-pot meal also boasts a colorful variety of vegetables, including onions and carrots, making it a delicious choice for a family dinner.

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Ingredients

Servings

Juice of 1 lime or lemon
olive oil or any neutral cooking oil
2 large onions , halved and cut into ¼-in-thick slices
3 medium carrots , peeled and cut crosswise into ½-inch-thick coins
5 garlic cloves , minced
2 tablespoons all-purpose flour
1 tablespoon paprika
2 teaspoons ground cumin
¼ teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon Turmeric
½ teaspoon ground coriander
¼ teaspoon cayenne pepper , to taste
¼ teaspoon crushed red pepper flakes
2 cups low-salt chicken broth ,* (I use Knorr Chicken Broth)
5- pound bone-in , chicken drumsticks,
½ cup green olives , pitted and halved
⅓ cup chopped fresh cilantro leaves

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Instructions

Combine all the spices in a small bowl and set them aside.
Lightly season both sides of chicken pieces with kosher salt. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke.
Brown the chicken pieces in a single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, for about 4 minutes more.
Transfer the chicken to a large plate. Lightly drizzle about one tablespoon of oil in the pan.
Reduce the heat to medium. Add the onion and cook, occasionally stirring, until they have browned at the edges but still retain their shape, 5 to 7 minutes, add a few tablespoons of water now and then if the pan gets too dark.
Add the minced garlic and cook, stirring, until fragrant.
Add the spices and flour and cook, constantly stirring, until fragrant, about 30 seconds.
Pour in the broth and add about ½ teaspoon kosher salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits.
Add the chicken back in and reduce the heat to medium-low, cover and simmer for about 10 minutes.
Add the carrots, cover, and simmer until the Moroccan Chicken is cooked through, the carrots are tender-crisp, and the sauce reached the volume and consistency you desire.
Stir in the olives, cilantro, and lemon juice; taste the Moroccan Chicken and adjust the seasoning with kosher salt/cayenne pepper and more lemon juice, if desired. Serve with couscous or rice.

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
Storing: Store leftover Moroccan Chicken in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, place in a microwave-safe dish and heat in the microwave at medium power in short intervals, stirring in between until heated through. Alternatively, reheat on the stovetop over low heat, adding a little broth to maintain moisture.
Make-Ahead
Make-Ahead
Prepare Moroccan Chicken in advance by following the recipe, then refrigerate it in an airtight container for up to 2 days. Reheat on the stovetop when ready to serve.
Prepare Moroccan Chicken in advance by following the recipe, then refrigerate it in an airtight container for up to 2 days. Reheat on the stovetop when ready to serve.
How to Freeze
How to Freeze
To freeze Moroccan Chicken, let it cool to room temperature before transferring it to a freezer-safe container or freezer bag. Label the container or bag with the name and date of the dish before sealing it tightly, removing as much air as possible to prevent freezer burn. It's best to freeze the Moroccan Chicken as soon as possible after cooking to maintain its quality and flavor. Lay the container or bag flat in the freezer to freeze evenly, and store it for up to 3 months.
To freeze Moroccan Chicken, let it cool to room temperature before transferring it to a freezer-safe container or freezer bag. Label the container or bag with the name and date of the dish before sealing it tightly, removing as much air as possible to prevent freezer burn. It's best to freeze the Moroccan Chicken as soon as possible after cooking to maintain its quality and flavor. Lay the container or bag flat in the freezer to freeze evenly, and store it for up to 3 months.
When ready to use the frozen Moroccan Chicken, thaw it in the refrigerator overnight or for several hours before reheating it. It's important to note that freezing and thawing can affect the dish's texture, so the Moroccan Chicken may be slightly softer or have a different consistency than when it was freshly made. However, the flavors and overall quality should still be good.
When ready to use the frozen Moroccan Chicken, thaw it in the refrigerator overnight or for several hours before reheating it. It's important to note that freezing and thawing can affect the dish's texture, so the Moroccan Chicken may be slightly softer or have a different consistency than when it was freshly made. However, the flavors and overall quality should still be good.
Notes
Storing: Store leftover Moroccan Chicken in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, place in a microwave-safe dish and heat in the microwave at medium power in short intervals, stirring in between until heated through. Alternatively, reheat on the stovetop over low heat, adding a little broth to maintain moisture.
If you don't like one of the spices, you can reduce or omit that, and it would be just as great.
You can use a whole cut-up chicken, chicken thighs or drumsticks, etc.