Moroccan Chicken Recipe
Moroccan Chicken Recipe
Description
This is a traditional Moroccan dish of chicken pieces fried lightly and then stewed slowly with aromatic spices, garlic, onion, olives and lemons.
You can make this recipe on the stove, in the oven, in an InstantPot or in your slow cooker. Any way you prepare it, it's delicious and you can create a flavorful and satisfying dish with a mouthwatering taste.
You can use boneless and skinless chicken thighs, legs or breasts to make this recipe. Both will work according to your preference. Remember to adjust your cooking time accordingly; boneless chicken will cook more quickly.
The flavoring process begins with a special spice rub with cinnamon, ginger, and Ras El Hanout (or Raz El Hanout), which is really the star spice here. If you're not familiar, Ras El Hanout (or Raz El Hanout) is a complex aromatic North African spice blend, mostly associated with Moroccan cuisine.
You can prepare it by yourself with the instructions below or you can buy it from the grocery store.
Ingredients
For the spice rub:
How to make Moroccan Chicken Recipe
-
First prepare the spice rub. Combine all the ingredients in a small bowl and set aside.
-
Pat the chicken thighs dry. Apply the spice rub all over the chicken. Leave it at room temperature for 1 hour to marinate or cover and refrigerate overnight if you have time.
-
Prepare all the other ingredients (onion, tomatoes, garlic, lemon, green olives and cilantro) while waiting.
-
Heat olive oil in a deep pan over medium heat until shimmering. Add chicken thighs and brown for 5 minutes on both sides.
-
Remove the chicken thighs from the pan.
-
Add chopped onions to the same pan. Cook for 3-4 minutes stirring continuously. Add chicken thighs, tomatoes, garlic, green olives, lemon slices and chicken broth. Lower the heat, cover and cook for 30-40 minutes until the chicken is fully cooked.
-
Garnish with cilantro and serve immediately.
Bon Appetit!
Note
Tips to Make Moroccan Chicken Recipe
- Briefly introduce the versatility of using boneless and skinless chicken in the recipe. Mention the need for adjusting cooking time accordingly and provide a preference for boneless thighs. Emphasize that both boneless chicken breasts and thighs can be used successfully.
- Explain the option to refrigerate the spiced chicken for a longer period, either 2 hours or overnight, to enhance the flavors. Highlight the potential for a more pronounced flavor profile when allowing the spices to marinate the chicken for an extended time.
- Provide storage instructions for leftovers, recommending the use of tight-lid glass containers and refrigeration. Mention that the dish can be kept well for up to 3 days and note that the flavors will continue to develop and deepen over time. Provide reheating instructions, suggesting the addition of a little liquid and warming it on the stovetop over medium heat.
Frequently Asked Questions
Mention the best side dishes that can be served with Moroccan chicken, such as couscous, jasmine rice, mashed potatoes, tzatziki, shakshuka, brown rice, and vegetables.
List the three or four most basic spices used in Moroccan cooking, such as cumin, black pepper, ginger, and turmeric.
Discuss all the items that can be served with chicken tagine.
Highlight that cooking boneless and skinless chicken breast in a hot cast iron pan is the easiest and most tasty way.
Reveal professional secrets like marinating in buttermilk, using brining techniques, or tenderizing with a meat mallet to achieve restaurant-level tenderness in chicken.
Explain the secret to perfectly cooked chicken, which involves mastering the balance of cooking time and temperature to ensure thorough cooking without drying out the meat.
