Moroccan Spiced Chicken with Lemon and Carrots
Infused with the vibrant flavors of North Africa, this Moroccan Spiced Chicken with Lemon and Carrots is a one-pan wonder that's as aromatic as it is delicious. Tender, seared chicken thighs are coated in a warming blend of cumin, coriander, cinnamon, paprika, and turmeric, then simmered to perfection in a savory broth alongside sweet, caramelized carrots. The addition of preserved lemon (or zesty fresh lemon) provides a tangy, citrusy punch that brightens the dish, while fresh cilantro and optional toasted almonds add a delightful finishing touch. Ready in just 50 minutes, this easy yet exotic recipe pairs beautifully with fluffy couscous, steamed rice, or warm flatbread to soak up every last drop of the fragrant sauce. Perfect for weeknight dinners or entertaining guests, this comforting Moroccan-inspired dish promises to transport your taste buds to a world of bold spices and irresistible flavors.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoons ground cumin
- 1 teaspoons ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoons paprika
- 0.5 teaspoons ground turmeric
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 4 pieces large carrots, peeled and sliced into rounds
- 1 cup chicken broth
- 1 piece preserved lemon, finely chopped (or use the zest and juice of one fresh lemon as a substitute)
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons slivered almonds, toasted (optional garnish)
Instructions
In a small bowl, combine ground cumin, ground coriander, ground cinnamon, paprika, ground turmeric, salt, and black pepper to create the spice mix.
Rub the chicken thighs with half of the spice mixture, ensuring evenly coating on both sides.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the chicken thighs for 2-3 minutes per side until browned. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil and sauté the minced garlic and grated ginger until fragrant, about 1 minute.
Add the sliced carrots to the skillet and sprinkle with the remaining half of the spice mixture. Cook for 3-4 minutes, stirring occasionally.
Pour in the chicken broth and stir to combine. Bring the mixture to a gentle simmer.
Return the seared chicken thighs to the skillet, nestling them among the carrots. Cover with a lid and cook over low heat for 20-25 minutes, until the chicken is cooked through and tender.
Stir in the preserved lemon (or lemon zest and juice) and cook uncovered for an additional 2-3 minutes to allow the flavors to meld.
Taste and adjust seasoning if necessary. Garnish with fresh cilantro and slivered almonds, if using.
Serve warm with your choice of couscous, rice, or flatbread to soak up the flavorful sauce.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1987 mg | 86% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 5.3 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 789 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.
