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Moroccan Chicken

Moroccan Chicken

A flavorful one pot meal featuring tender chicken thighs simmered in a warm, aromatic spice blend with sweet golden raisins and briny green olives. An easy, impressive dinner that's perfect for weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Moroccan-Inspired
Servings 6

Ingredients
  

For the Spice Blend:

  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric

For the Chicken:

  • 1 tablespoon olive oil
  • 6 bone in skin on chicken thighs
  • Salt and freshly ground black pepper to taste
  • 1 medium yellow onion halved and sliced
  • 1 1/2 teaspoons minced garlic
  • 2 tablespoons all purpose flour
  • 1 1/2 cups chicken broth
  • 1/4 cup golden raisins
  • 1/2 cup pitted green olives
  • 2 teaspoons fresh lemon juice
  • 1/4 cup fresh cilantro leaves chopped

Instructions
 

  • Make Spice Blend: In a small bowl, combine cumin, paprika, cinnamon, ginger, coriander, and turmeric. Stir to combine and set aside.
  • Preheat & Sear Chicken: Preheat oven to 375°F (190°C). Heat olive oil in a large oven safe pot or Dutch oven over medium heat. Season chicken thighs on both sides with salt and pepper.
  • Brown Chicken: Place chicken skin side down in the pot. Cook for 4-5 minutes per side, until golden brown. Transfer chicken to a plate.
  • Cook Aromatics: Add sliced onion to the pot. Cook for 4-5 minutes until softened. Add garlic and cook for 30 seconds.
  • Bloom Spices: Add the spice blend and flour to the pot. Cook, stirring constantly, for 30 seconds.
  • Make Sauce: Pour in chicken broth and stir, scraping up any browned bits. Season with additional salt and pepper to taste.
  • Add Chicken & Raisins: Return chicken to the pot, nestling it into the sauce. Sprinkle raisins over the chicken.
  • Braise: Cover the pot and transfer to the preheated oven. Bake for 25-30 minutes, until chicken is tender and cooked through.
  • Finish & Serve: Remove from oven. Uncover and stir in olives and lemon juice. Spoon sauce over chicken. Sprinkle with fresh cilantro. Serve immediately.

Notes

  • Make Ahead Spice Blend: The spice blend can be made up to a month in advance. Store in an airtight container.
  • Slow Cooker Option: After step 6, transfer everything to a slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Stir in olives, lemon juice, and cilantro before serving.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
  • Variations: Try adding chickpeas, carrots, or dried apricots along with the raisins.