This recipe for Moroccan Chicken is a tasty, aromatic dish with many levels of flavor. Serve it with couscous for a filling, luxurious meal.
This is one of my favorite meals. The sauce is really luxurious with hints salt from the olives, sweetness from the turmeric, a bit of sour from the lemon, and the saffron, herbs, and chicken stock balance it out perfectly. If you love Moroccan influenced food as much as I do, maybe try my Moroccan Spiced Vegetable Couscous next time.
I make it with a low-fat cooking spray instead of oil so it’s very low in fat, but if you judge it on taste you would never know!
I this dish last weekend for a dinner party and my guests just loved it! I wasn’t well last week so I couldn’t photograph it, but I had no problem making it again this last night so I could photograph it and not only that, but I’m having it leftover again tonight! That’s how much I love this dish and I hope you do as well.
To start the dish you coat the chicken in garlic, lemon juice and spices, cover with plastic wrap, and leave to marinate for anywhere from 20 minutes to overnight.
Brown the meat in a bit of oil or low-fat cooking spray, coat in flour and cover in stock that’s been infused with saffron.
Add a few more herbs and spices and let simmer for 45 minutes. Serve on couscous and enjoy!
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- 6 cloves garlic peeled and finely sliced (or chopped)
- 2 teaspoons ground cumin
- 2 teaspoon ground ginger
- 1 teaspoon sweet paprika
- 1 tablespoon kosher or sea salt
- ½ teaspoon freshly ground black pepper
- 1 large onion Chopped
- 2 tablespoons olive oil
- The zest of one lemon
- The Juice of one lemon take the remnants of the lemon cut into quarters and set aside
- 8 boneless chicken thighs cubed
- 2 tablespoons flour
- 4 cups Chicken Stock
- Stems from a bunch of parsley and cilantro chopped tie the leaves of both cooking twine.
- 1 teaspoon powdered turmeric
- ¼ teaspoon saffron strands or powdered saffron
- 1 can of pitted black olives
- Salt and pepper to taste
- In a large bowl, mix the garlic, Lemon zest, lemon juice, the lemon that's been juiced, cumin, ginger, paprika, salt and pepper, and the oil. Add the chicken. Mix everything together, cover and set aside to marinate for anywhere from 20 minutes to 8 hours (the longer the better).
- Warm the stock, add the saffron and set aside to infuse.
- Place the chicken and marinade (even the lemon pieces) in a large pan with some oil or cooking cray and brown the meat.
- Add the onion and saute until slightly soft.
- Sprinkle with the flour and coat.
- Cover with the stock.
- Add the stems of the parsley & cilantro, turmeric, and some salt and pepper. Bring to a boil over high heat, turn down to a simmer and cook, covered, for 45 minutes (stirring occasionally).
- Discard lemon pieces & herb bunches.
- Serve over Couscous.