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A true cultural experience: Preparing this delicious Moroccan dish is a culinary journey. Each of these cups will delight your senses. It reminds you of the bustling markets and restaurants in North Africa.
It’s really impressive to make this in one large pot. It saves you a lot of time and makes cleanup a breeze. Hey, here’s my new favorite meal of the week!
Your cooking will be intoxicating with the warm spices, simmered tomatoes, and fragrant herbs. The aroma creates a soothing and warm atmosphere that you’ll enjoy.
The various serving options are varied: This dish is ideally paired with a variety of sides. Serve it with couscous, rice, or crusty bread to enjoy the sauce.
Ingredient
Chicken thighs: You’ll want the chicken to be bone-in and skin-on for this recipe. Trust me; it makes all the difference. These succulent cuts stay juicy and absorb all the rich flavors.
Spice Rub: Make your own with paprika, cumin, ginger, cinnamon,
turmeric, cayenne pepper, and salt. This fragrant blend will give the chicken a delicious taste.
Olive Oil: This is the base of the braising liquid. It adds richness and a real depth of flavor.
Onion and Garlic: My two favorite aromatics. They give the dish its signature savory flavor.
Tomato Paste: A concentrated dose of tomato flavor to intensify the sauce.
Chicken Stock: Another key component of the braising liquid. It keeps the chicken moist and juicy.
Diced Tomatoes: For added texture and a bright acidity in the sauce.
Cinnamon Stick: This will infuse the dish with a subtle, sweet heat. Discard before serving.
Preserved Lemon: This really takes Moroccan chicken to a whole new level.
Green Olives: A staple in Moroccan cuisine. They’re bold and briny, adding a pop of flavor and color.
Fresh Cilantro and Parsley: These vibrant herbs add freshness and a pop of color to the finished dish.
How to Make Moroccan Chicken
Don’t worry, this recipe is a lot easier than it looks!
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