North African Chicken
Embark on a culinary journey with this tantalizing North African Chicken recipe, a vibrant and flavorful dish that brings together the bold spices of the region. Succulent chicken thighs are simmered in a rich, aromatic sauce spiced with cumin, coriander, cinnamon, turmeric, and paprika, while a spicy kick from harissa paste adds depth and intrigue. Juicy diced tomatoes, briny green olives, and tangy preserved lemon lend layers of complexity, making every bite a celebration of North African cuisine. This comforting one-pot meal is quick to prepare, ready in under an hour, and perfect for serving over fluffy couscous, rice, or warm flatbread. Whether you're looking for a weeknight dinner idea or a dish to impress dinner guests, this recipe is sure to delight. Garnished with fresh cilantro for a burst of color and freshness, it's a feast for both the eyes and the palate.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 2 tablespoons harissa paste
- 400 grams canned diced tomatoes
- 1 cup chicken stock
- 0.5 cup green olives, pitted and halved
- 0.5 pieces preserved lemon, chopped
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper on both sides. Add them to the skillet and sear for 3-4 minutes on each side until golden brown but not cooked through. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium.
Add the chopped onion and cook until softened, about 4-5 minutes. Stir in the garlic, cumin, coriander, cinnamon, paprika, and turmeric, cooking for another 1-2 minutes to toast the spices.
Stir in the harissa paste and cook for 1 minute, ensuring the spices are well-coated in the paste.
Add the canned diced tomatoes and chicken stock, stirring to combine. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the sauce. Cover and simmer on low heat for 25-30 minutes, or until the chicken is tender and fully cooked through.
Add the green olives and preserved lemon to the skillet, stirring gently to incorporate. Cook for an additional 5 minutes.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Garnish with fresh cilantro and serve hot with couscous, rice, or flatbread.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.5 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 736 mg | 16% | |
*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.
