Moroccan Chicken
Authentic Moroccan chicken recipe with aromatic spices, preserved lemon, and olives. Easy braised chicken dish ready in 85 minutes perfect for dinner.
Equipment
- Dutch oven or heavy-bottomed pot
- knife
- cutting board
- measuring spoons
- measuring cups
- wooden spoon
Ingredients
Main Ingredients
- 3 pounds bone-in, skin-on chicken thighs or drumsticks
- 1 tablespoon olive oil
- 2 large yellow onions finely chopped
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1 pinch saffron threads optional
- 1 1/2 cups chicken broth low sodium
- 1/2 cup pitted green olives like Castelvetrano or Kalamata
- 1/4 cup preserved lemon rind only, rinsed and finely diced
- 1/4 cup fresh cilantro chopped, plus more for garnish
- 1/4 cup fresh parsley chopped
- Kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Pat the chicken pieces thoroughly dry with paper towels. Season generously all over with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of freshly ground black pepper. Set aside. Finely chop the yellow onions, mince the garlic, and grate the fresh ginger, preparing them for the pan.
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it begins to shimmer. Add the chicken pieces, skin-side down, in a single layer without overcrowding the pot. Cook for 5 to 7 minutes until the skin is deeply golden brown and crisp. Flip each piece and brown the other sides for 3 to 4 minutes. Remove the browned chicken to a plate and set aside.
- Reduce the heat to medium. Add the finely chopped onions to the pot and cook, stirring occasionally, for 6 to 8 minutes, until they are softened and translucent. Stir in the minced garlic, grated ginger, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon smoked paprika, and 1/4 teaspoon ground cinnamon. If using, add a pinch of saffron threads. Cook, stirring constantly, for 1 minute until the spices are fragrant.
- Pour in 1 1/2 cups of low-sodium chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits, which adds depth of flavor to the sauce. Bring the liquid to a gentle simmer. Stir in the 1/2 cup of pitted green olives and the 1/4 cup of finely diced preserved lemon rind.
- Return the browned chicken pieces to the pot, nestling them into the simmering sauce. Ensure the chicken is partially submerged. Bring the sauce back to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 30 to 40 minutes, or until the chicken is very tender and easily pulls away from the bone.
- Uncover the pot. Stir in 1/4 cup of chopped fresh cilantro and 1/极 cup of chopped fresh parsley. Taste the sauce and adjust seasoning with additional kosher salt and freshly ground black pepper if needed. Serve the Moroccan chicken hot, accompanied by couscous or rice, and garnished with more fresh cilantro if desired.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.