Sometimes you get bored of chicken, and that’s where this Easy Moroccan Chicken recipe comes in.
Adapted from Once Upon a Chef
- 1 tsp paprika
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- Zest of one lemon
- 5 cloves garlic, minced
- 2 bone-in chicken breasts (about 3-4lbs in total)
- Salt and ground black pepper
- 2 tbsp olive oil
- 1 large yellow onion, halved and cut into thick slices
- 2 tbsp all-purpose flour
- 1-3/4 cups chicken broth
- 1 tbsp honey
- 2 large or 3 medium carrots, peeled and cut into rounds
- 1/2 cup green olives, pitted and halved
- 2 tablespoons chopped fresh parsley leaves*
- Combine the spices in a small bowl and set aside.
- WASH your chicken by rinsing it off in lukewarm water. Trim any excess giblets. (Always disinfect your sink after rinsing meat by spraying it with some anti-bacterial spray and then scrubbing it.)
- Pat your chicken dry and then season with salt and pepper to your liking, about 2 teaspoons salt and 1/2 teaspoon pepper.
- Heat the oil in a cast iron skillet on medium high. When the oil begins to smoke, add the chicken. Brown chicken on each side until it’s a golden brown (about 5-7 minutes).
- Transfer the chicken to a plate to cool. When cooled, you can discard the skin (I kept mine but can do away with it if desired).
- Reduce heat to medium and add onions, stirring occasionally until browned.**
- Add the lemon zest and minced garlic stirring, until fragrant. Then add the spices and flour, stirring constantly, until fragrant, about 30 seconds. Make sure your flour isn’t clumping or sticking to the bottom of the pan.
- Stir in broth, honey, 1/4 teaspoon salt, scraping the bottom of the pan with a wooden spoon to make sure all is incorporated.
- Add the chicken back to the pot, reduce the heat to medium-low, cover and simmer for 10 minutes.***
- Add carrots, cover until the chicken is cooked through and the carrots are cooked, about another 10 minutes.
- Stir in the olives, parsley, and 1 tablespoon of lemon juice; taste the sauce and adjust with salt, pepper, more lemon juice, if desired.
*I’ve seen this recipe using cilantro instead of parsley so whichever you prefer.
**You don’t want the onions to fall apart or burn so add some water by tablespoon if they’re getting too dark. The onions should be soft but not diminishing in size.
***If the sauce begins to dry up, add more chicken stock little by little and stir until you get a gravy-like consistency.
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