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
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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!
