Moroccan Braised Chicken
Discover the vibrant flavors of Moroccan cuisine with this aromatic Moroccan Braised Chicken recipe, a perfect fusion of warm spices, tangy preserved lemon, and briny green olives. Tender, golden-browned chicken thighs are slow-braised in a rich, spiced broth enhanced with cinnamon, cumin, turmeric, and a touch of honey for a subtly sweet contrast. The dish is finished with a fresh sprinkle of cilantro, making it as visually stunning as it is flavorful. Serve this comforting one-pot meal over fluffy couscous or alongside warm flatbread to soak up the luxurious sauce. Ready in just over an hour, this recipe is ideal for weeknight dinners or an impressive weekend feast.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground turmeric
- 1 teaspoons ground cumin
- 1 teaspoons paprika
- 2 cups chicken broth
- 1 preserved lemon, quartered and seeds removed
- 0.5 cups green olives
- 1 tablespoons honey
- 0.25 cups fresh cilantro, chopped
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper. Place them skin-side down in the skillet and sear until golden brown, about 4-5 minutes per side. Transfer to a plate and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Sauté the chopped onion until softened, about 5 minutes.
Add the minced garlic, cinnamon, turmeric, cumin, and paprika. Stir for 1 minute until aromatic.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
Return the chicken thighs to the skillet, skin-side up. Add the preserved lemon, green olives, and honey.
Bring the mixture to a simmer. Cover the skillet with a lid, reduce the heat to low, and let the chicken braise for 35 minutes, until tender and fully cooked.
Uncover the skillet and simmer an additional 5 minutes to slightly thicken the sauce, if desired.
Sprinkle the braised chicken with chopped fresh cilantro before serving. Serve hot with steamed couscous or flatbread.
Nutrition Facts
Calories |
2715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.5 g | 261% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 7203 mg | 313% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 23.5 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2955 mg | 63% | |
*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.
