Real Moroccan Chicken
Elevate your dinner table with the warm, aromatic flavors of Real Moroccan Chicken, an authentic and comforting dish bursting with exotic spices and vibrant ingredients. Tender bone-in chicken thighs are seared to golden perfection and simmered in a rich, spiced broth infused with saffron, cinnamon, and preserved lemons, delivering a harmonious balance of savory, citrusy, and earthy notes. Green olives add a briny kick, while fresh cilantro and parsley lend a bright, herbaceous finish. Perfectly paired with fluffy couscous or crusty bread to soak up the flavorful sauce, this one-pot wonder is a true taste of Morocco that's as irresistible as it is easy to make. Perfect for weeknight dinners or special occasions alike, this recipe is sure to impress!
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 piece cinnamon stick
- 1 teaspoon paprika
- 1 pinch saffron threads
- 2 cups chicken broth
- 1 whole preserved lemon, quartered and seeds removed
- 1 cup green olives, pitted
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels. Season both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5-7 minutes per side. Remove the chicken from the pot and set it aside.
Reduce the heat to medium and add the chopped onion. Sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Stir in the ground cumin, coriander, ginger, paprika, and the cinnamon stick. Sauté the spices for 30 seconds to release their aroma.
Add the saffron threads and chicken broth, scraping the bottom of the pot to deglaze it and incorporate any browned bits. Bring the mixture to a gentle simmer.
Return the chicken thighs to the pot, skin-side up, along with any juices that collected. Cover the pot with a lid, reduce the heat to low, and let it simmer for 30 minutes.
After 30 minutes, add the preserved lemon quarters and green olives. Continue simmering, uncovered, for another 15-20 minutes, or until the chicken is tender and cooked through.
Taste the sauce and adjust seasoning if needed. Stir in the chopped cilantro and parsley just before serving.
Serve hot with warm couscous or crusty bread to soak up the flavorful sauce. Enjoy your Real Moroccan Chicken!
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 2124 mg | 92% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 1.5 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 595 mg | 13% | |
*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.
