Moroccan Chicken
Experience the enchanting flavors of Morocco in this aromatic Moroccan Chicken recipe, featuring spices like Ras el Hanout, cherry tomatoes, olives, and preserved lemons.
Ingredients
Main Ingredients
- 3 pounds chicken thighs (bone-in, skin-on) Rich and succulent, these provide a flavorful base and tender texture.
- 1.5 tablespoons Ras el Hanout spice blend A fragrant mix of spices, this adds warmth and depth to each bite.
- 2 tablespoons olive oil Smooth and bright, allowing for perfect browning and flavor.
- 1 medium yellow onion, thinly sliced Sweet and aromatic, it caramelizes beautifully to build the dish’s flavor.
- 3 cloves garlic, minced Pungent and savory, adding a robust essence that elevates the dish.
- 1 pinch saffron Luxurious and fragrant, it imparts a unique color and complexity.
- 1 tablespoon tomato paste Rich and concentrated, enhancing the base with a bold flavor.
- 2 cups chicken stock Brothy and savory, this brings all flavors together.
- 2 cups cherry tomatoes Juicy and vibrant, they burst with sweetness as they cook.
- 1 preserved lemon, diced Briny and tangy, bringing brightness and a hint of zest to the dish.
- 3/4 cup pitted green olives (optional) Salty and tangy, they add an exciting textural contrast.
Garnish
- Roughly chopped parsley Fresh and aromatic, for a vibrant finish.
- Lemon slices For a vibrant finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Coat the chicken in the Ras el Hanout spice blend, ensuring each piece is well-covered.
- Heat the olive oil in a Dutch oven or another oven-safe pot over medium-high heat.
- Sear the chicken: Add half of the chicken, skin-side down. Cook for 3 minutes until deep golden-brown, then flip and cook for an additional 2 minutes. Remove and set aside. Repeat with the remaining chicken.
- Add the onions to the pot with the residual chicken juices. Cook for about 5 minutes until translucent and caramelized.
- Stir in the garlic and let it simmer for about 30 seconds.
Cooking
- Sprinkle in the saffron and add the tomato paste, stirring until mixed.
- Pour in the chicken stock and add your cherry tomatoes.
- Nestle the chicken thighs back into the pot, covering them with the flavorful mixture.
- Cover and cook in the oven for 20 minutes.
- After 20 minutes, add the preserved lemon and green olives. Cook, covered, for an additional 20 minutes.
- Serve hot, garnished with fresh parsley or lemon slices.
Notes
Use high-quality spices for the best flavor. Pat the chicken dry before cooking. Allow the dish to rest for a few minutes before serving.