Description
Traditional Moroccan Chicken featuring spiced bone-in chicken thighs simmered with aromatic spices, olives, raisins, and fresh herbs, creating a rich and flavorful North African dish perfect for serving over couscous or rice.
Ingredients
Scale
Chicken
- 2 pounds bone-in chicken thighs or drumsticks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Spices & Aromatics
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
Liquids & Add-ins
- 1 cup chicken broth
- 1 can diced tomatoes (about 14 ounces)
- 1/2 cup green olives, sliced
- 1/4 cup raisins or dried apricots, chopped
- Juice of 1/2 lemon
Garnish
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
Instructions
- Brown the Chicken: Heat olive oil in a large skillet or Dutch oven over medium heat. Season the chicken thighs or drumsticks with salt and black pepper. Place the chicken in the hot pan and cook for 4 to 5 minutes per side until nicely browned. Remove the chicken from the pan and set aside to keep warm.
- Sauté Aromatics: In the same pan, add the finely chopped onion and cook until softened and translucent, about 5 minutes. Stir frequently to avoid burning and to release the onion’s sweetness.
- Add Spices and Garlic: Add the minced garlic along with cumin, coriander, paprika, turmeric, ginger, and cinnamon. Stir and cook for about 1 minute until the spices become fragrant, which helps bloom their flavors.
- Add Liquids and Simmer: Pour in the canned diced tomatoes and chicken broth, stirring well to combine all ingredients. Return the browned chicken pieces to the pan, nestling them into the sauce.
- Cook the Chicken: Bring the mixture to a gentle simmer. Cover the pan with a lid and cook for about 30 minutes, allowing the chicken to become tender and absorb the flavorful sauce.
- Finish with Olives and Dried Fruit: Stir in the sliced green olives, chopped raisins or dried apricots, and the lemon juice. Cook uncovered for an additional 5 minutes to meld the flavors.
- Garnish and Serve: Sprinkle chopped fresh cilantro and parsley over the dish before serving. This Moroccan Chicken is delicious served over warm couscous or steamed rice to soak up the savory sauce.
Notes
- Serve over couscous or rice for a complete meal, which complements the rich sauce perfectly.
- For a slightly sweeter variation, substitute dried apricots for raisins.
- Boneless chicken thighs can be used if preferred; reduce cooking time by about 10 minutes to prevent drying out.
