Moroccan Chicken Recipe
Make this Moroccan Chicken for an easy weeknight meal or for a special occasion. Chicken thighs are cooked juicy, tender and so flavorful.
Servings: 4
Cost: $11.44, $2.86 per Servings
Ingredients
- 4 chicken thighs bone-in and skin-on
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 large onion sliced
- 3 cloves garlic minced
- 1 cup chicken broth
- ½ cup green olives pitted
- 1 lemon sliced
- ¼ cup raisins or dried currants optional
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh cilantro chopped
- Couscous or rice for serving
Instructions
- In a small bowl, combine 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground turmeric, and salt and black pepper to taste.
- Rub the spice mixture evenly over all sides of 4 bone-in, skin-on chicken thighs.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken thighs in the skillet, skin-side down, and cook for about 5 minutes until golden brown. Flip and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
- Add 1 large sliced onion to the same skillet and sauté for about 5 minutes until softened. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
- Return the browned chicken thighs to the skillet. Pour in 1 cup chicken broth and add ½ cup pitted green olives and 1 sliced lemon. Bring the mixture to a simmer.
- Reduce the heat to low, cover, and cook for approximately 40 minutes, or until the chicken reaches an internal temperature of 165°F and is tender.
- If using, stir in ¼ cup raisins or dried currants during the last 10 minutes of cooking.
- Sprinkle 2 tablespoons chopped fresh parsley and 2 tablespoons chopped fresh cilantro over the chicken before serving.
- Serve the Moroccan Chicken over couscous or rice, spooning the flavorful sauce over the top.
Notes
- Chicken: While chicken thighs are used for their juiciness and flavor, other cuts like breast or drumsticks can be used. Adjust cooking times accordingly.
- Raisins or Dried Currants: These optional ingredients introduce a subtle sweetness, contrasting nicely with the savory and spicy components. Raisins will add a softer sweetness, while dried currants provide a slightly tangier flavor.
Nutrition
Calories: 731kcal | Carbohydrates: 89g | Protein: 27g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 580mg | Potassium: 563mg | Fiber: 4g | Sugar: 2g | Vitamin A: 598IU | Vitamin C: 20mg | Calcium: 81mg | Iron: 3mg
