Moroccan Chicken
This Moroccan Chicken is bursting with warm spices and tender juicy thighs, perfect for an exotic, comforting meal that transports you to Marrakech.
Equipment
- Large skillet or Dutch oven
- Wooden Spoon or Spatula
- Measuring Spoons
- Cutting board and knife
- Serving platter
Ingredients
- 1 tablespoon olive oil for searing the chicken and adding a hint of richness
- 2 pounds bone-in skin-on chicken thighs juiciness and flavor
- salt and pepper to taste, essential for seasoning the chicken perfectly
- 1 thinly sliced onion adds sweetness and depth to the dish
- 1 cup chicken broth enhances the sauce, making it flavorful and comforting
- 1 tablespoon paprika gives a beautiful color and subtle heat
- 2 teaspoons ground cumin key spice in Moroccan cooking that adds earthiness
- 1 teaspoon ground cinnamon provides warmth and a hint of sweetness
- 1 teaspoon ground ginger adds fresh, zesty flavor
- 1 teaspoon ground turmeric offers a golden hue and a mild, bitter flavor
- 1 cup green olives briny, tangy note to the dish
- 1 tablespoon lemon juice brightens the flavors and adds acidity
- 2 tablespoons chopped parsley for garnish and a fresh finish
- lemon wedges for garnish (optional)
Instructions
- Pat the chicken thighs dry with paper towels to achieve crispy skin. Season generously with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken thighs skin-side down and sear for 5-7 minutes until golden brown and crispy. Flip and sear the other side for 5 minutes. Remove chicken and set aside.
- Add the thinly sliced onion to the same pan and sauté for 3-4 minutes until translucent and fragrant, scraping up browned bits.
- Stir in paprika, cumin, cinnamon, ginger, and turmeric. Toast spices with onions for 1 minute to release aromas.
- Pour in 1 cup chicken broth and bring to a gentle simmer, scraping the bottom of the pan to incorporate flavors.
- Return chicken thighs to the pan skin-side up. Add green olives and drizzle with 1 tablespoon lemon juice. Cover and simmer on low heat for 30-35 minutes until chicken is cooked through and tender.
- Sprinkle chopped parsley over the chicken. Serve with lemon wedges and your choice of couscous, rice, or crusty bread.
Notes
- Substitute chicken thighs with chickpeas or vegetables for a vegetarian option.
- Add cayenne pepper for extra heat or use smoked paprika for deeper flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat gently on stovetop or microwave; thaw frozen leftovers overnight in the fridge before reheating.
- Experiment with different olives or add dried fruits like apricots for a sweet contrast.