Description
This Moroccan Chicken recipe features tender boneless skinless chicken thighs simmered in a fragrant blend of spices, tomatoes, olives, and dried apricots, creating a rich and aromatic North African main course. Enhanced with fresh herbs and lemon juice, it offers a perfect balance of sweet and savory flavors ideal for serving over couscous, rice, or with warm flatbread.
Ingredients
Scale
Chicken and Seasoning
- 1 1/2 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Spices and Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (optional)
Liquids and Add-ins
- 1 cup chicken broth
- 1 can (14 ounces) diced tomatoes
- 1/2 cup green olives
- 1/3 cup dried apricots, chopped
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
Instructions
- Season the Chicken: Pat the chicken thighs dry and season both sides evenly with kosher salt and black pepper to enhance flavor before cooking.
- Sear the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chicken thighs and sear for 3 to 4 minutes per side until they develop a light golden brown crust. Remove the chicken from the pan and set aside.
- Sauté Aromatics and Spices: In the same pan, add the sliced onion and cook for about 4 minutes until softened. Stir in the minced garlic, ground cumin, coriander, paprika, cinnamon, turmeric, ground ginger, and cayenne pepper if using. Cook for 30 seconds until the spices become fragrant.
- Add Liquids: Pour in the diced tomatoes with their juices and the chicken broth, stirring to combine all ingredients thoroughly.
- Simmer the Chicken: Return the seared chicken thighs to the pan. Add the green olives and chopped dried apricots. Cover the pan and simmer over low heat for 25 to 30 minutes, or until the chicken is tender and cooked through.
- Finish with Fresh Herbs: Remove the lid and stir in the lemon juice, chopped cilantro, and parsley just before serving to brighten and freshen the flavors.
- Serve: Serve the Moroccan Chicken warm over couscous, rice, or with warm flatbread for a complete meal.
Notes
- For a more traditional tagine-style dish, add chickpeas or preserved lemon to enhance authenticity.
- This recipe adapts well for slow cooker preparation: cook on low for 5 to 6 hours for tender, flavorful chicken.
