Moroccan Chicken Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
410 kcal
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Course
Main Course
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Cuisine
Moroccan
Moroccan Chicken Recipe
Description
Moroccan Chicken Recipe combines a fragrant spice mix including paprika, cumin, cinnamon, and cayenne pepper that coats skin-on chicken thighs. The chicken is first browned on both sides to develop crispy skin and seal in juices. Sliced onions are browned separately to form a caramelized base, then garlic, fresh ginger, and the spice blend are added to release their aroma. Chicken broth deglazes the pan and infuses moisture. The chicken returns to the pan with lemon slices and green olives, melding the savory, spicy, and bright citrus flavors while cooking until tender. A sprinkle of fresh cilantro finishes the dish, highlighting fresh herbal notes.
The resulting stew is hearty yet nuanced, with the interplay of warm spices, tart lemon, and briny olives offering a complex taste profile. This dish serves well with rice, couscous, or crusty bread to soak up the flavorful broth.
For best results, brown the chicken in batches to avoid overcrowding, ensuring each piece crisps well. Leftovers keep up to four days refrigerated and reheat gently to maintain texture. The stew also freezes well for up to three months when stored properly.
Ingredients
Spice mix:
- 2 teaspoons paprika
- 1 teaspoon cumin ground
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
Chicken:
- 2 pounds chicken thighs bone-in, skin-on; 6 thighs
- 2 teaspoons kosher salt or 1 teaspoon of any other salt, including Morton, Diamond Crystal brand
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion sliced
- 1 tablespoon garlic minced
- 1 teaspoon ginger root minced, fresh
- 1 cup chicken broth
- 1 lemon thinly sliced
- ½ cup green olives pitted
- 2 tablespoons cilantro chopped
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
- Brown the chicken in batches if your pan is small to avoid overcrowding and ensure a good sear.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat covered at medium-low power in the microwave.
- Freeze cooled leftovers in a freezer-safe container for up to three months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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