Ready in about an hour, the reasonable time investment in this recipe is well worth the delicious results! Chicken is tasty and affordable, and everyone around here likes it. Many of my chicken recipes are simple. Crispy chicken thighs, grilled chicken breast, Greek chicken, pizza chicken - you get the picture. But when I want to make something truly remarkable, company-worthy, yet perfect for a family dinner, I make this Moroccan chicken. It’s incredibly flavorful, and despite its complex flavor profile, it’s not difficult to make.
Ingredients
Instructions
Recipe Card
To season: In addition to salt and pepper, I use paprika, cumin, and cayenne pepper. Chicken: I use bone-in, skin-on chicken thighs in this recipe. Oil: I use olive oil. It’s my favorite oil to cook with. Aromatics: Onions, garlic, and ginger. Chicken broth: Homemade chicken broth if you have some, but store-bought is fine, too. To finish: Lemon slices, pitted green olives, and chopped cilantro.
Season the chicken pieces with salt and pepper on both sides.
Brown the chicken in olive oil on both sides.
Remove the chicken to a plate and cook the onions in the same pan. Add the garlic, ginger, and spices.
Add the chicken back to the pan with lemon slices and olives.
Cover and simmer until the chicken is cooked through, for 20-30 minutes. Garnish with cilantro and serve.
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You can also serve this dish on top of raw baby spinach leaves. The hot cooking juices will wilt the spinach just enough to lightly cook it. Of course, there’s nothing wrong with serving it with no sides at all, in which case I serve two per person in shallow bowls with soup spoons in addition to knives and forks, as shown in the photo:
