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Moroccan Chicken

Savory Moroccan Chicken: A Flavorful One-Pot Wonder

Discover the exotic flavors of Moroccan Chicken, a delightful one-pot dish blending spices and tenderness into a family-friendly meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Blend
  • 1 tablespoon Paprika Substitute with smoked paprika for bolder flavor.
  • 1 tablespoon Ground Cumin No substitute recommended.
  • 1 teaspoon Ground Ginger Fresh grated ginger can be used.
  • 1 teaspoon Ground Cinnamon Feel free to omit or reduce.
  • 1 teaspoon Turmeric Can substitute with curry powder.
  • 1/2 teaspoon Cayenne Pepper Adjust based on spice preference.
For the Chicken & Sauce
  • 4 pieces Bone-in, Skin-on Chicken Thighs Boneless thighs can be substituted.
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 medium Onion (chopped) Shallots work as an alternative.
  • 3 cloves Garlic Cloves (minced) Garlic powder is an option in a pinch.
  • 2 tablespoons Tomato Paste Crushed tomatoes can be a suitable replacement.
  • 2 cups Chicken Broth Vegetable broth offers a lighter option.
  • 1 14-ounce can Diced Tomatoes (canned) Fresh tomatoes can be used if in season.
For the Finishing Touches
  • 1 piece Cinnamon Stick Can be omitted.
  • 1 piece Preserved Lemon (chopped) Fresh lemon can be substituted.
  • 1/2 cup Green Olives Feel free to substitute or omit.
  • 1/4 cup Fresh Cilantro (chopped) Parsley can be an alternative.
  • 1/4 cup Fresh Parsley (chopped) Optional based on personal preference.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions for Moroccan Chicken
  1. In a small bowl, combine paprika, ground cumin, ground ginger, ground cinnamon, turmeric, cayenne pepper, and salt. Rub this spice blend over the chicken thighs.
  2. Heat a large pot over medium-high heat and add olive oil. Brown the chicken thighs skin-side down for 5 minutes, then turn over and cook for another 5 minutes. Remove chicken and set aside.
  3. In the same pot, add the chopped onions and sauté for 5 minutes until translucent. Add minced garlic and tomato paste, cooking for an additional minute.
  4. Pour in the chicken broth, scraping up any brown bits stuck to the pot. Stir in the diced tomatoes, cinnamon stick, and return the chicken to the pot.
  5. Bring to a boil, reduce heat to low, cover, and let simmer for 30 minutes.
  6. Uncover and add the chopped preserved lemon, green olives, cilantro, and parsley. Simmer uncovered for 10 minutes.
  7. Remove the cinnamon stick, taste the sauce, and adjust seasoning with salt. Serve hot, garnished with extra cilantro and parsley.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 25gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 45mgIron: 3mg

Notes

Allow the chicken to marinate in the spice mix for a couple of hours for a more robust flavor. Ensure the chicken is well-browned to enhance the dish’s flavor.

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