Moroccan Chicken Recipe
With fall-apart chicken and a rich, aromatic sauce, every bite of this Moroccan chicken is better than the last! Pair it with warm couscous for an easy one-pot chicken dinner. Watch the video below to see how I make it in my kitchen!
Servings 6 servings
Calories 384kcal
Ingredients
- 6 bone in skin on chicken thighs
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes optional
- 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 chicken dry with a paper towel. Dredge the chicken in spices on all sides and set aside for at least 10 minutes.
- Add olive oil to a skillet and place over medium heat. Cook the chicken until well browned from all sides.
- Remove the chicken from the pan and add the onion. Cook until it becomes translucent, then add garlic and cook for 10 seconds until it becomes fragrant. Add the lemon and olives.
- Whisk together the chicken broth and tomato paste. Add the chicken back to the skillet then pour the stock mixture over it. Bring everything to a boil, reduce the heat, and summer for up to 35 minutes, until the chicken is tender and the liquid reduces.
- Serve warm over a bed of couscous or rice.
Video
Notes
TO STORE. Let the leftover Moroccan chicken cool to room temperature before storing it in an airtight container in the refrigerator for 3 to 4 days.
TO REHEAT. Reheat the chicken in a pan over low heat, adding a splash of water or chicken broth to keep it from drying out. Or, heat it in the microwave in 30-second intervals, stirring in between, until heated through.
TO FREEZE. You can freeze the leftovers in an airtight, freezer-safe container for 2 to 3 months.
Nutrition
Serving: 1serving | Calories: 384kcal | Carbohydrates: 6g | Protein: 25g | Fat: 24g | Sodium: 712mg | Potassium: 455mg | Fiber: 1g | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 2mg | NET CARBS: 5g