Soy-Free Moroccan Chicken
Dive into the warm, exotic flavors of Soy-Free Moroccan Chicken, a recipe that will transport your taste buds straight to North Africa! This dish features tender, bone-in chicken thighs infused with a fragrant marinade made from vibrant spices like cumin, coriander, cinnamon, and turmeric, balanced with zesty lemon juice and rich olive oil. Seared to golden perfection and baked alongside savory green olives in a flavorful chicken stock, this one-pan wonder is both aromatic and deeply satisfying. Garnished with fresh parsley and crunchy toasted almonds, Soy-Free Moroccan Chicken is a gluten-free and soy-free option perfect for weeknight dinners or special occasions. Pair it with fluffy couscous or rice to complete this irresistible culinary adventure!
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Recipe Information
Ingredients
- 8 pieces chicken thighs, bone-in and skin-on
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken stock
- 1 cup green olives
- 2 tablespoons fresh parsley, chopped
- 0.25 cup sliced almonds, toasted
Instructions
In a large mixing bowl, combine olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, cinnamon, ginger, turmeric, salt, and black pepper to create a marinade.
Add the chicken thighs to the bowl and coat thoroughly with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
Preheat your oven to 400°F (200°C).
In a large oven-safe skillet over medium-high heat, add a bit of olive oil and sear the chicken thighs, skin-side down, until the skin is golden brown and crispy, approximately 5 minutes.
Flip the chicken thighs and sear the other side for an additional 3 minutes.
Remove the chicken from the skillet and set aside.
Deglaze the skillet with chicken stock, scraping the bottom to release any crispy bits.
Return the chicken thighs to the skillet, skin-side up. Add the green olives.
Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for a few minutes.
Garnish with chopped parsley and toasted sliced almonds before serving.
Serve the Moroccan chicken with couscous or rice for a complete meal.
Nutrition Facts
Calories |
3853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.1 g | 368% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1149 mg | 383% | |
| Sodium | 7429 mg | 323% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 3.7 g | ||
| Protein | 292.0 g | 584% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3541 mg | 75% | |
*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.
