Moroccan Chicken
The ultimate comfort food, Moroccan Chicken is a flavorful, aromatic dish that's perfect for any occasion. With tender chicken infused with spices and a hint of lemon, it makes for an easy weeknight dinner that’s sure to impress!
Equipment
- Skillet
- Cutting Board
- Whisk
- Frying Pan
- Mixing Bowl
- Large Pot
- Chef's Knife
Ingredients
- 6 pieces chicken thighs bone-in skin-on for moistness
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes optional for heat
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground coriander
- 2 tablespoons olive oil
- 1 small onion diced
- 5 cloves garlic minced
- 1 cup green olives pitted
- 1 large lemon sliced
- 3 tablespoons tomato paste
- 1 cup chicken broth
Instructions
- Combine the salt, paprika, cumin, black pepper, red pepper flakes, ground ginger, ground cloves, and ground coriander in a small bowl and set aside.
- Pat the chicken dry with a paper towel. Dredge the chicken in the spice mixture on all sides and let it sit for at least 10 minutes.
- Add olive oil to a skillet over medium heat. Once hot, carefully place the spiced chicken in the skillet. Cook until well browned on all sides, about 8 to 10 minutes.
- Remove the chicken from the pan and set aside. In the same skillet, add the onion and cook until translucent, about 3 to 4 minutes.
- Add the minced garlic and sauté for about 10 seconds until fragrant.
- Stir in the sliced lemon and green olives, mixing them into the onion and garlic mixture.
- Whisk together the chicken broth and tomato paste. Pour this mixture over the chicken in the skillet and bring it to a gentle boil.
- Reduce the heat to low, cover the skillet, and let everything simmer for up to 35 minutes until the chicken is tender.
- Check the chicken for tenderness. If it’s fork-tender, it’s ready to serve; otherwise, let it simmer a bit longer.
- Serve the Moroccan Chicken warm over a bed of couscous or rice.
Notes
- Storage: Let the leftover Moroccan Chicken cool to room temperature before storing it in an airtight container in the refrigerator for 3 to 4 days.
- Reheating: Reheat the chicken in a pan over low heat, adding a splash of water or chicken broth to prevent drying out.
- Freezing: You can freeze leftovers in an airtight, freezer-safe container for 2 to 3 months.
- Serving Suggestions: Pair this dish with a side of warm bread or a fresh salad.
- Garnishing: A sprinkle of fresh cilantro or parsley before serving adds a fresh touch.