Description
Moroccan chicken sings with aromatic spices, weaving together a tapestry of complex flavors from North African culinary traditions. Tender meat marinated in a blend of warm spices promises a delightful journey for passionate cooks and adventurous eaters who crave authentic international cuisine.
Ingredients
Scale
Main Proteins:
- 3.5 pounds bone-in chicken pieces
Spices and Seasonings:
- 1.5 tablespoons ras el hanout
- 1.5 teaspoons ground cinnamon
- 1 teaspoon sweet paprika
- 1 teaspoon ground ginger
- 0.5 to 1 teaspoon black pepper
- Kosher salt
Complementary Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 28 grams (1 ounce) chopped fresh cilantro
- 1 lemon, thinly sliced or 1 preserved lemon
- 0.75 cup pitted green olives
- 0.25 cup raisins
- 0.25 cup chopped dried apricots
- 3 tablespoons tomato paste
- 1.5 cups low-sodium chicken broth
- Optional: toasted slivered almonds
Instructions
- Combine aromatic spices in a compact mixing vessel, creating a robust seasoning blend for the poultry.
- Generously coat chicken with salt and thoroughly massage the spice mixture into the meat, allowing flavors to penetrate for 45 minutes at room temperature or refrigerate overnight for deeper infusion.
- Heat robust cooking oil in a deep, heavy-bottomed pan until shimmering, then meticulously brown chicken pieces for approximately 5 minutes on each side, developing a rich golden exterior.
- Reduce flame intensity and introduce finely chopped onions, minced garlic, and fresh cilantro, sautéing gently under a covered lid for 3 minutes to release their fragrant essences.
- Incorporate vibrant citrus segments, briny olives, sweet raisins, and tender dried apricots into the developing sauce, creating a complex flavor profile.
- Whisk tomato paste with savory broth until smooth, then cascade the liquid mixture into the pan, integrating all ingredients harmoniously.
- Allow the dish to simmer uncovered for 5 minutes, then seal with a lid and continue cooking at medium-low temperature for 30-45 minutes until chicken becomes exceptionally tender and sauce thickens.
- Finish by scattering fresh cilantro and toasted almonds over the dish, serving piping hot atop fluffy couscous to capture the essence of Moroccan cuisine.
Notes
- Spice Rub Mastery: Let the spices sit and marinate with the chicken for maximum flavor absorption and tenderness.
- Marinating Magic: For deeper flavor penetration, refrigerate the seasoned chicken overnight, allowing spices to fully infuse into the meat.
- Olive and Fruit Balance: The combination of olives, raisins, and apricots creates a sweet-savory profile typical of Moroccan cuisine, offering complex taste layers.
- Gluten-Free Adaptation: Serve over quinoa or cauliflower rice instead of traditional couscous for a gluten-free alternative that maintains the dish’s authentic character.
- Prep Time: 50 mins
- Cook Time: 43-53 mins
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 4
- Calories: 392 kcal
- Sugar: 8 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 110 mg