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–+ servings
Moroccan Chicken

Savory Moroccan Chicken: One-Pot Wonder for Cozy Nights

A delightful Moroccan Chicken dish, infused with vibrant spices, ideal for cozy dinners.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons Paprika Can substitute with smoked paprika
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Ground Ginger Fresh ginger can be used for more flavor
  • 1 teaspoon Ground Cinnamon Can omit if preferred
  • 1 teaspoon Turmeric
  • 1/2 teaspoon Cayenne Pepper Adjust to taste or omit
  • 1 teaspoon Salt Use kosher or sea salt
  • 4 pieces Bone-in, Skin-on Chicken Thighs Can use boneless thighs, adjusting cooking time
  • 2 tablespoons Olive Oil Can replace with other oils
  • 1 medium Onion Yellow or white onions recommended
  • 3 cloves Garlic Can substitute with garlic powder
  • 2 tablespoons Tomato Paste Can substitute with crushed tomatoes
  • 2 cups Chicken Broth Can use vegetable broth for non-meat alternative
  • 14 ounces Diced Tomatoes Can use fresh tomatoes
  • 1 stick Cinnamon Stick Recommended for authenticity
  • 1 piece Preserved Lemon Can substitute with fresh lemon zest
  • 1/2 cup Green Olives Any brined olives can be substituted
  • 1/4 cup Chopped Fresh Cilantro & Parsley Can use only one herb

Equipment

  • large pot or Dutch oven

Method
 

  1. In a small bowl, mix together the paprika, ground cumin, ground ginger, ground cinnamon, turmeric, cayenne pepper, and salt. Rub this spice blend all over the chicken thighs and let sit for 10 minutes.
  2. Heat a large pot over medium-high heat and add olive oil. Once shimmering, add the chicken thighs skin-side down and sear for about 5 minutes on each side until golden brown.
  3. In the same pot, add diced onions and sauté for about 4-5 minutes. Stir in minced garlic and tomato paste, cooking for an additional minute.
  4. Pour in the chicken broth, scraping the bottom to release browned bits. Add diced tomatoes, cinnamon stick, and return the chicken to the pot. Bring to a boil, then reduce to low, cover, and simmer for 30 minutes.
  5. After 30 minutes, stir in the preserved lemon and green olives, followed by chopped herbs. Simmer uncovered for another 10 minutes.
  6. Discard the cinnamon stick, taste the sauce, and adjust seasoning if necessary. Serve warm, garnished with herbs.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Leftover Moroccan chicken can be stored for up to 4 days. Reheat gently in a saucepan with a splash of broth if needed.

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