I love a dish filled with a TON of spices, which is what makes me love Moroccan and Indian food so very much! The first time I made a Moroccan dish at home I could not even believe how many spices went into the dish. I had to do some research to make sure the recipe was right because it was that much…and I thought us Tex-Mex folks loved our spices, we have nothing on those Moroccans! But OMG, I just loved it so much and I think it made me a better cook as a matter of fact! Now, I am not hesitant to put all the spices in a dish and I definitely wasn’t shy with this Braised Moroccan Chicken!
This dish here is all the flavors of Morocco packed into a braised chicken thigh dish because, well, if you look at my recipes I do braised chicken thighs in like every flavor profile you can imagine…It is kinda my thing. Braising food just works with my lifestyle, I whip it up during baby’s nap time and while my toddler is at school, toss it in the oven, and then whip it out in time for dinner. Hence, all of the many experiments and recipes I do with braising. I lurve it.
If you like a lot of flavor and have a dutch oven, give this Braised Moroccan Chicken a try, it is absolutely delicious. I served mine up with some sauteed spinach and cauliflower “rice” (sauteed with lots of garlic, salt and pepper) for a complete Whole30 approved, lean dinner that will make your taste buds sing!
- 4 tbsp. olive oil
- 4 bone-in, skin on chicken thighs
- 4 drumsticks
- kosher salt and pepper, to taste
- 1 onion, sliced thin
- 1 tsp. paprika
- 1 tsp. ground cumin
- 1 tsp. turmeric
- 1 tsp. ground coriander
- 1/4 tsp. cayenne
- 1 small pinch of saffron
- 2 cloves garlic, minced
- 2-3 cups of chicken broth
- 1 lemon rind, cut into strips
- Preheat oven to 350 degrees.
- Season all sides of the chicken thighs and drumsticks with kosher salt and pepper.
- Heat olive oil in a large dutch oven over medium-high heat. Brown all sides of the chicken (you may need to do in 2 batches). Remove browned chicken from the dutch oven and set aside.
- Turn heat down to medium-low and add the sliced onions, begin to saute until they are tender and meanwhile add in the paprika, turmeric, cumin, cayenne, and coriander. Stir to combine. Add in the garlic and saute one minute more.
- Turn heat off. Place chicken back into the dutch oven and toss each chicken a few times to coat it in the spices.
- Pour in the chicken broth until the chicken is 2/3 of the way covered and toss in the saffron and the lemon rinds. Give it one more gentle stir so that the saffron/lemon is in there.
- Place in the preheated oven and bake for 1.5 hours at 350 degrees.