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I love a Moroccan-Inspired Braised Chicken is packed with flavor!
Common spices used in Moroccan cooking include cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, caraway, black pepper and sesame seeds. Here, I’ve taken some of these spices and braised chicken for a Moroccan-Inspired dinner that is Whole30 compliant.
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. You can also opt to put this dish in the crockpot, if that is more in alignment with your lifestyle. Whatever you feel makes your life easier!! I do think that there is just something about the dutch oven that adds to the flavors of the dish and really makes it come together– but it’s good no matter what thanks to the beautiful combination of delightful spices.
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.
DEEEELICIOUS!!! Thank you for this recipe! My alterations: Added 2x more garlic, 1/4 teaspoon of cinnamon, 1 teaspoon of lemon zest instead of rind, and lemon juice and parsley at the very end. Served with couscous and roasted cauliflower.
Love the inclusion of cinnamon here and what you served this with. Thanks for commenting!
How long would you cook in crock pot on high?
Do instructions change at all if I only have chicken legs and no thighs?!
Should still be the same!
Hi Alex! Is there a way to cook this in the crockpot?
Hi Alex! Do you cook this in the oven uncovered?
covered! sorry it wasn’t more specific!
I am using a Le Creuset Braiser. Is this Moroccan Chicken recipe covered in the oven? Sounds delicious and fairly simple. Will try it tomorrow.
What did you serve this with here? Looks amazing!
Cauliflower rice
Can you use an Instant Pot and use the sautee setting then slow cook it?
absolutely!! This can work in the IP.