Chicken Cacciatore with a Moroccan Twist
Elevate your dinner table with this bold and flavorful Chicken Cacciatore with a Moroccan Twist! This delightful fusion dish features tender, seared chicken thighs simmered in a rich tomato-based sauce infused with ras el hanout, sweet paprika, and a hint of cinnamon, creating a warming, aromatic blend of Mediterranean and North African flavors. Vibrant bell peppers, carrots, preserved lemon, and briny green olives add layers of texture and tangy depth, while fresh parsley provides a refreshing finish. Perfect for serving with crusty bread, fluffy couscous, or rice, this globally inspired take on the classic chicken cacciatore is an elegant weeknight meal or a show-stopping centerpiece for entertaining. Ready in just over an hour, this one-pot dish brings comfort, sophistication, and a taste of Morocco to your kitchen.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 2 large bell peppers, diced (red and yellow)
- 2 medium carrots, peeled and sliced into rounds
- 4 cloves garlic cloves, minced
- 1 28-ounce can canned crushed tomatoes
- 1 cup Chicken stock
- 1 small preserved lemon, finely chopped
- 0.5 cup green olives, pitted and halved
- 2 teaspoons ras el hanout spice blend
- 1 teaspoon sweet paprika
- 0.25 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 2 leaves bay leaves
- 3 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken thighs for 4-5 minutes on each side until golden brown. Remove the chicken and set them aside on a plate.
In the same skillet, add the remaining tablespoon of olive oil and sauté the diced onion, bell peppers, and carrots. Cook for 5-7 minutes until softened.
Stir in the minced garlic, ras el hanout, sweet paprika, cinnamon, and oregano. Cook for an additional 1 minute to release the spices' aroma.
Pour in the crushed tomatoes and chicken stock, stirring well to combine.
Add the preserved lemon, green olives, and bay leaves to the skillet. Stir to distribute the flavors evenly.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Make sure the chicken is partially submerged.
Lower the heat to medium-low, cover the skillet, and let the chicken simmer for 40 minutes. Stir occasionally to prevent sticking.
After 40 minutes, uncover the skillet and simmer for an additional 10 minutes to thicken the sauce.
Taste and adjust seasoning with additional salt or pepper, if needed.
Remove from heat and discard the bay leaves.
Garnish with freshly chopped parsley before serving.
Serve hot with crusty bread, couscous, or rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 839 mg | 36% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.4 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 788 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
