Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Servings: 6
I am loving the bold flavours of this Moroccan Chicken. Tender and juicy chicken thighs with green olives and spices simmered together to create this unique and unheralded dinner choice.
INGREDIENTS
Spice blend:
1 tsp ground cumin
1 tsp paprika
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground coriander
1/4 tsp ground turmeric
Chicken:
1 tbsp olive oil
6 bone-in, skin-on chicken thighs
salt and pepper to taste
1 onion halved and sliced
1 1/2 tsp minced garlic
2 tbsp all-purpose flour
1 1/2 c. chicken broth
1/4 c. golden raisins
1/2 c. pitted green olives
2 tsp lemon juice
1/4 c. chopped cilantro leaves
How to make Moroccan Chicken
Spice blend:
Step 1: In a small bowl, add the spice blend ingredients (ground cumin, paprika, cinnamon, ground ginger, ground coriander, and ground turmeric) and mix well.
Chicken:
Step 1: In a large pot, heat the oil over medium heat.
Step 2: Prepare the oven. Preheat it to 375 degrees F.
Step 3: On both sides, season the chicken thighs with salt and pepper.
Step 4: In the pan, place the chicken, skin-side-down, and cook for about 4 to 5 minutes on each side until brown.
Step 5: Take the chicken out of the pan and set it aside.
Step 6: In the same pan, add the onion and cook for about 4 to 5 minutes until soft. Add in the garlic and continue to cook for 30 seconds more.
Step 7: To the pan, add the spice blend and flour. Cook for about 30 seconds, stirring constantly. Pour in the chicken broth and stir, then season with salt and pepper.
Step 8: Place the chicken back to the pan, then stir in the raisins.
Step 9: Cover and place in the preheated oven. Bake for about 25 to 30 minutes until the chicken is tender.
Step 10: Remove the cover and stir in the olives and lemon juice. Over the chicken, spoon the sauce. Garnish with cilantro and serve. Enjoy!
NUTRITION FACTS:
Calories: 388kcal | Carbohydrates: 12g | Protein: 24g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 272mg | Potassium: 481mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3885IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 2mg
Ingredients
- Spice blend:
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1/4 tsp ground turmeric
- Chicken:
- 1 tbsp olive oil
- 6 bone-in, skin-on chicken thighs
- salt and pepper to taste
- 1 onion halved and sliced
- 1 1/2 tsp minced garlic
- 2 tbsp all-purpose flour
- 1 1/2 c. chicken broth
- 1/4 c. golden raisins
- 1/2 c. pitted green olives
- 2 tsp lemon juice
- 1/4 c. chopped cilantro leaves
Instructions
Spice blend:
Step 1: In a small bowl, add the spice blend ingredients (ground cumin, paprika, cinnamon, ground ginger, ground coriander, and ground turmeric) and mix well.
Chicken:
Step 1: In a large pot, heat the oil over medium heat.
Step 2: Prepare the oven. Preheat it to 375 degrees F.
Step 3: On both sides, season the chicken thighs with salt and pepper.
Step 4: In the pan, place the chicken, skin-side-down, and cook for about 4 to 5 minutes on each side until brown.
Step 5: Take the chicken out of the pan and set it aside.
Step 6: In the same pan, add the onion and cook for about 4 to 5 minutes until soft. Add in the garlic and continue to cook for 30 seconds more.
Step 7: To the pan, add the spice blend and flour. Cook for about 30 seconds, stirring constantly. Pour in the chicken broth and stir, then season with salt and pepper.
Step 8: Place the chicken back to the pan, then stir in the raisins.
Step 9: Cover and place in the preheated oven. Bake for about 25 to 30 minutes until the chicken is tender.
Step 10: Remove the cover and stir in the olives and lemon juice. Over the chicken, spoon the sauce. Garnish with cilantro and serve. Enjoy!
