Moroccan-Style Chicken is a flavorful and aromatic dish that captures the essence of traditional North African cuisine. It’s a delicious blend of tender chicken, slow-cooked with warm spices like cumin, coriander, cinnamon, and turmeric, along with sweet dried fruits such as apricots or raisins. Often served with couscous or flatbread, this dish is a perfect balance of savory, sweet, and slightly tangy flavors. The combination of spices, along with ingredients like olives and preserved lemon, creates a complex and fragrant sauce that transforms simple chicken into a meal full of vibrant, rich flavors.
Ingredients:
- 4 bone-in, skin-on chicken thighs (or breasts)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup chicken broth
- 1/2 cup diced tomatoes (canned or fresh)
- 1/4 cup dried apricots or raisins
- 1/4 cup green olives (optional)
- 1 preserved lemon, chopped (or zest of 1 lemon)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked couscous or rice, for serving
Instructions:
- Prepare the chicken: Season the chicken thighs with salt and pepper on both sides. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken thighs, skin-side down, until golden and crispy, about 5-7 minutes. Flip and sear the other side for an additional 3-4 minutes. Remove the chicken from the pan and set aside.
- Sauté the onions and garlic: In the same pan, add the chopped onion and sauté for about 3-4 minutes until soft and translucent. Add the minced garlic and cook for another minute, until fragrant.
- Add the spices: Stir in the cumin, coriander, turmeric, cinnamon, and ginger. Toast the spices for 1-2 minutes, allowing their flavors to bloom.
- Add the liquids and fruit: Pour in the chicken broth and diced tomatoes, scraping up any browned bits from the bottom of the pan. Stir in the dried apricots (or raisins), olives (if using), and preserved lemon (or lemon zest). Bring the mixture to a simmer.
- Simmer the chicken: Return the seared chicken thighs to the pan, skin-side up. Reduce the heat to low, cover, and let simmer for 25-30 minutes, or until the chicken is cooked through and tender. Occasionally spoon the sauce over the chicken to keep it moist.
- Finish and serve: Once the chicken is fully cooked, taste and adjust seasoning with more salt and pepper if needed. Garnish with freshly chopped cilantro.
- Serve: Serve the Moroccan-style chicken over couscous or rice, with plenty of the flavorful sauce spooned on top.
This Moroccan-Style Chicken is full of bold, warming spices and sweet-savory flavors, making it an exotic yet comforting dish that will transport your taste buds to the heart of Morocco.
