Moroccan Chicken Recipe

Name: Moroccan Chicken Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 teaspoons paprika; 1 teaspoon ground cumin; ¼ teaspoon ground cinnamon; ¼ teaspoon cayenne pepper; 2 pounds chicken thighs; 2 teaspoons Diamond Crystal kosher salt; ½ teaspoon black pepper; 2 tablespoons olive oil; 1 yellow onion; 1 tablespoon garlic; 1 teaspoon fresh ginger root; 1 cup chicken broth; 1 lemon; ½ cup green olives; 2 tablespoons cilantro

User Reviews

5.0

93 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6 servings
Calories
410 kcal
Course
Main Course
Cuisine
Moroccan

Moroccan Chicken Recipe

Winston Campbell

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Cooked with onions, garlic, lemon, and olives and seasoned with bold North African spices, this Moroccan chicken is incredibly flavorful.

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Ingredients

Servings

Spice mix:

2 teaspoons paprika
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper

Chicken:

2 pounds chicken thighs bone-in, skin-on; 6 thighs
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt, including Morton
½ teaspoon black pepper
2 tablespoons olive oil
1 yellow onion sliced
1 tablespoon garlic minced
1 teaspoon fresh ginger root minced
1 cup chicken broth
1 lemon thinly sliced
½ cup green olives pitted
2 tablespoons cilantro chopped

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Instructions

Combine the spices in a small bowl. Set aside.
Season both sides of the chicken pieces with salt and pepper. Heat the oil in a large, heavy-bottomed deep skillet or Dutch oven over medium-high heat until shimmering.
Add the chicken pieces, skin side down, in a single layer (work in batches if necessary). Cook them until golden brown, about 5 minutes. Flip the chicken pieces over and brown the other side for about 3 more minutes. If the pan becomes too hot, reduce the heat to medium. Transfer the chicken to a plate and set it aside.
Reduce the heat to medium. Add the onion slices and cook, stirring occasionally, until golden brown, for about 5 minutes. If the pan becomes too dry, add 1-2 tablespoons of water.
Add the minced garlic, ginger, and spice mix. Cook, stirring, until fragrant, about 30 seconds.
Stir in the broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits.
Add the chicken back in, skin side up. Nestle the lemon slices and olives around the chicken pieces. Bring the mixture back to a steady simmer.
Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, for 20-30 minutes.
Garnish with cilantro and serve.

Notes

Depending on the size of your pan, you might need to brown the chicken pieces in two batches. I use a fairly small Dutch oven to make this recipe, so I brown four chicken pieces first and then the remaining ones. You don't want them too crowded in the pan - if they are, they won't brown as much, and the dish won't be as flavorful.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them covered (to prevent splatters) in the microwave at 50% power.
You can freeze the cooled leftovers in a freezer-safe container for up to three months and thaw them overnight in the fridge before reheating them.

Nutrition Information

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Serving 1thigh with olives and sauce Calories 410kcal (21%) Carbohydrates 6g (2%) Protein 26g (52%) Fat 32g (49%) Saturated Fat 8g (40%) Sodium 813mg (34%) Fiber 2g (8%) Sugar 2g (4%)