Ingredients
Scale
For the Moroccan Chicken
- 1.5 to 2 lbs bone-in, skin-on chicken thighs or drumsticks
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 large carrot, sliced
- 1 cup small baby potatoes or fingerling potatoes, halved
- 1/2 cup dried apricots or dates, chopped
For the Spice Mix
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
For the Braising Liquid
- 1/2 cup chicken broth or water
- 1/2 cup tomato puree or crushed tomatoes
- 1 tablespoon honey (or more to taste)
- 1 preserved lemon, rinsed and sliced (optional, but adds authentic flavor)
- Fresh cilantro or parsley for garnish
Optional Add-Ins
- 1/4 cup green olives, pitted
- 1/2 teaspoon saffron threads for a subtle, earthy flavor
- Additional root vegetables, like parsnips or sweet potatoes
For Serving
- Couscous, rice, or crusty bread
- Extra cilantro or parsley, chopped
Instructions
Step 1: Season and Sear the Chicken
- Season the Chicken: Pat the chicken thighs or drumsticks dry with paper towels, then season generously with salt and black pepper.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large Dutch oven or tagine over medium-high heat. Add the chicken, skin-side down, and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the pot and set it aside on a plate.
Step 2: Sauté the Aromatics and Spices
- Cook the Onion, Garlic, and Ginger: In the same pot, add the sliced onions, garlic, and minced ginger. Sauté for 3-4 minutes, or until the onions start to soften and turn translucent.
- Add the Spices: Add the cumin, coriander, turmeric, cinnamon, paprika, ground ginger, and cayenne pepper (if using). Toast the spices for 1-2 minutes, stirring constantly to release their aromas. This step infuses the oil with flavor, creating a rich base for the dish.
Step 3: Add Vegetables and Dried Fruits
- Add Carrots and Potatoes: Add the sliced carrot and halved potatoes to the pot, stirring to coat them in the spices and aromatics.
- Add Dried Apricots or Dates: Stir in the chopped dried apricots or dates, which add a hint of sweetness that balances the spices.
Step 4: Prepare and Add the Braising Liquid
- Mix Braising Ingredients: In a bowl, mix the chicken broth, tomato puree, honey, and preserved lemon slices. Stir to combine, then pour the mixture over the vegetables and dried fruits in the pot.
- Return the Chicken: Nestle the seared chicken back into the pot, skin-side up. Ensure the liquid covers at least half of the chicken.
Step 5: Simmer and Braise
- Cover and Simmer: Bring the mixture to a simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and let it cook for 45-50 minutes, or until the chicken is tender and fully cooked, and the vegetables are soft.
- Check and Adjust Seasoning: Taste the sauce and adjust the seasoning if necessary. Add a bit more honey if you prefer a sweeter flavor, or a pinch of salt to enhance the savory notes.
Step 6: Garnish and Serve
- Garnish: Sprinkle chopped fresh cilantro or parsley over the Moroccan Chicken for a burst of color and fresh flavor.
- Serve: Serve the Moroccan Chicken over couscous, rice, or with crusty bread to soak up the delicious sauce. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Serving Size: 1 chicken thigh or drumstick with vegetables and sauce
- Calories: 450 kcal
- Sugar: 10g
- Fat: 25g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g