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Moroccan Chicken

Moroccan chicken is a braised dish cooked with a blend of bold spices like ras el hanout, saffron, and cinnamon, resulting in tender, juicy meat. The dish is simmered until fragrant and served with a rich, flavorful sauce that clings to the chicken, creating a visually appealing and aromatic centerpiece. It often features a golden-brown exterior with a succulent interior, accented with dried fruits and herbs.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Moroccan
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 1.5 pounds bone-in chicken thighs skinless preferred
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon ras el hanout Moroccan spice blend
  • 0.5 teaspoon saffron threads soaked in warm water
  • 1 teaspoon ground cinnamon
  • 1 cup chicken broth
  • 1 large preserved lemon rinsed and sliced
  • 0.5 cup dried apricots
  • 1 cup couscous cooked per package instructions
  • 0.25 cup sliced almonds to garnish
  • to taste salt and pepper

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Sharp Knife
  • Cutting board
  • Measuring spoons

Method
 

  1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs, skin side down, and brown until golden, about 5-7 minutes per side. Remove and set aside.
  2. Add the chopped onion to the pot and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Scrape up any browned bits from the bottom.
  3. Stir in the minced garlic, ras el hanout, ground cinnamon, and soaked saffron, cooking for about 1 minute until the spices become aromatic.
  4. Return the browned chicken to the pot, nestling it among the onions and spices. Pour in the chicken broth, ensuring the chicken is partially submerged.
  5. Add the sliced preserved lemon and dried apricots to the pot. Bring the mixture to a gentle simmer, then cover and reduce heat to low.
  6. Let the chicken simmer gently for about 35-40 minutes until the meat is tender and falls off the bone, occasionally basting with the sauce.
  7. Meanwhile, prepare the couscous by fluffing it with a fork after cooking according to package instructions. Toast the sliced almonds in a dry skillet until golden and fragrant.
  8. Uncover the pot and check the sauce; it should be thickened and fragrant. Season with salt and pepper to taste.
  9. Serve the Moroccan chicken topped with toasted almonds, alongside fluffy couscous to soak up the flavorful sauce.