Description
This Moroccan Chicken recipe features tender chicken thighs infused with a fragrant Ras el Hanout spice blend, slow-cooked in a rich sauce of saffron, tomato paste, preserved lemon, olives, and cherry tomatoes. The dish is baked to perfection in the oven, creating a harmonious blend of savory, tangy, and aromatic flavors, perfect for a family meal served alongside rice or couscous.
Ingredients
Scale
Chicken and Spice
- 3 pounds chicken thighs (bone-in, skin on)
- 1 1/2 tablespoons Ras el Hanout spice blend
- 2 tablespoons olive oil
Vegetables and Flavorings
- 1 medium yellow onion (thinly sliced)
- 3 cloves garlic (minced)
- pinch saffron
- 1 tablespoon tomato paste
- 2 cups chicken stock
- 2 cups cherry tomatoes
- 1 preserved lemon (diced)
- 3/4 cup pitted green olives
Garnish (Optional)
- Roughly chopped parsley
- Lemon slices
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for slow baking the chicken.
- Season Chicken: Thoroughly coat the chicken thighs with the Ras el Hanout spice blend, ensuring an even distribution for maximum flavor.
- Brown Chicken: Heat olive oil in a Dutch oven or an oven-safe pot over medium-high heat. Place half the chicken skin-side down and brown for 3 minutes, then flip to brown the other side for 2 minutes. Remove and repeat with the remaining chicken thighs. Set all browned chicken aside.
- Sauté Onions: Add the sliced onions to the pot with remaining chicken juices and cook for about 5 minutes until translucent and slightly browned, stirring occasionally to prevent sticking.
- Add Garlic and Spices: Stir in minced garlic and cook for 30 seconds until fragrant. Mix in saffron and tomato paste, stirring well until everything is combined.
- Add Liquids and Tomatoes: Pour in the chicken stock and add the cherry tomatoes. Nestle the browned chicken thighs into the pot, submerging them in the sauce as much as possible.
- Bake Chicken: Cover the pot with a lid and place it in the preheated oven. Cook for 20 minutes to allow the chicken to start tenderizing and absorb flavors.
- Add Preserved Lemon and Olives: Remove the pot from the oven, add the diced preserved lemon and green olives. Cover again and bake for an additional 20 minutes until the chicken is fully cooked and tender.
- Serve: Remove from the oven, garnish optionally with chopped parsley and lemon slices, and serve hot with rice or couscous to soak up the delicious sauce.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and moisture retention.
- Ras el Hanout is a Moroccan spice blend; if unavailable, a mix of cumin, coriander, cinnamon, paprika, and turmeric can be used.
- Preserved lemon adds a unique tangy depth, but if unavailable, you can substitute with fresh lemon zest and a small splash of lemon juice.
- Cooking time may vary slightly based on your oven; ensure chicken reaches an internal temperature of 165°F (74°C).
- For extra richness, serve with creamy couscous or fluffy steamed rice.
