Moroccan Missile
Ignite your taste buds with the bold flavors of our Moroccan Missile, a one-pot masterpiece bursting with authentic North African charm. Perfectly seared, tender chicken thighs are simmered in a fragrant mix of harissa, warm spices like cumin and cinnamon, and a vibrant medley of vegetables, including chickpeas, carrots, and bell peppers. Infused with the zesty brightness of fresh lemon and a sprinkle of cilantro, this dish achieves a harmonious balance of heat, sweetness, and savory depth. Ready in just an hour, this crowd-pleasing recipe pairs beautifully with couscous, rice, or crusty bread, making it an ideal choice for a flavorful weeknight dinner or an impressive dinner party entree. Loaded with comforting spices and hearty textures, the Moroccan Missile is sure to transport your palate straight to the bustling souks of Morocco.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves (minced)
- 1 large Onion (finely chopped)
- 2 large Carrots (peeled and sliced into rounds)
- 1 large Red bell pepper (diced)
- 1 can Canned chickpeas (drained and rinsed)
- 3 tablespoons Harissa paste
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Ground paprika
- 0.5 teaspoons Crushed red pepper flakes (optional)
- 2 cups Chicken broth
- 1 medium Lemon (juice and zest)
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat a large Dutch oven or heavy-bottomed pot over medium-high heat and add 2 tablespoons of olive oil.
Season the chicken thighs with salt and black pepper. Place them skin-side down in the pot and sear for 5-7 minutes until the skin is golden brown. Flip and sear the other side for 3-4 minutes. Remove the chicken from the pot and set aside.
In the same pot, reduce the heat to medium. Add the remaining tablespoon of olive oil, minced garlic, and chopped onions. Sauté for 3-4 minutes until fragrant and softened.
Add the carrots, red bell pepper, and chickpeas to the pot. Stir and cook for another 4-5 minutes.
Stir in the harissa paste, ground cumin, cinnamon, paprika, and crushed red pepper flakes (if using). Cook for 1-2 minutes to toast the spices and enhance their flavor.
Pour in the chicken broth, scrape the bottom of the pot to deglaze, and return the seared chicken thighs to the pot. Bring the mixture to a gentle simmer.
Cover the pot, reduce the heat to low, and cook for 25-30 minutes, or until the chicken is fully cooked and tender.
Stir in the lemon juice, lemon zest, and chopped cilantro. Adjust seasoning with additional salt or pepper if necessary.
Serve the Moroccan Missile over couscous, rice, or with crusty bread, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.0 g | 196% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5454 mg | 237% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 40.9 g | ||
| Protein | 152.3 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4120 mg | 88% | |
*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.
