Moroccan Spiced Chicken and Fennel
Infuse your dinner table with the vibrant flavors of North Africa with this Moroccan Spiced Chicken and Fennel recipe. Juicy, golden-brown chicken thighs are seasoned with a fragrant blend of cumin, coriander, cinnamon, turmeric, and paprika, then paired with caramelized fennel wedges for a delightful combination of savory and sweet. Cooked in a luscious lemon-garlic chicken stock, this one-pan dish delivers incredible depth of flavor and minimal cleanup. Finished with fresh parsley and optional sliced almonds for a touch of crunch, it’s perfect served alongside fluffy couscous or crusty bread to soak up the aromatic juices. With a cook time of under an hour and bold spices that tantalize the taste buds, this dish is a comforting weeknight dinner or an impressive addition to any gathering.
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Recipe Information
Ingredients
- 6 pieces chicken thighs, bone-in and skin-on
- 2 whole fennel bulbs, sliced into wedges
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken stock
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 tablespoons optional: sliced almonds for garnish
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season them with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or sauté pan over medium-high heat.
Sear the chicken thighs, skin-side down, for 4-5 minutes, until the skin is golden brown. Flip and cook for another 3 minutes. Remove the chicken and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the fennel wedges and cook for 4-5 minutes, until they start to caramelize.
Stir in the minced garlic, cumin, coriander, cinnamon, paprika, and turmeric, cooking for 1 minute until fragrant.
Add the chicken stock and lemon juice, scraping the bottom of the pan to deglaze it and incorporate any browned bits.
Return the chicken thighs to the pan, skin-side up, nestling them among the fennel wedges. Ensure the chicken skin remains exposed to crisp up in the oven.
Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the pan from the oven and let it rest for 5 minutes. Garnish with chopped parsley and sliced almonds, if desired.
Serve warm with your choice of sides, such as couscous, rice, or crusty bread, to soak up the flavorful juices.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 711 mg | 31% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 6.5 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1101 mg | 23% | |
*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.
