This Moroccan chicken dish is a delightful blend of aromatic spices and hearty ingredients, creating a comforting and flavorful meal. The combination of tender chicken thighs, chickpeas, and a rich, spiced tomato broth makes this recipe a perfect choice for a cozy dinner.
Some ingredients in this recipe might not be staples in every kitchen. Ground cumin, ground coriander, and ground turmeric are essential for achieving the authentic Moroccan flavor. If you don't have these spices, you can find them in the spice aisle of most supermarkets. Additionally, fresh cilantro and freshly squeezed lemon juice add a burst of freshness to the dish, so make sure to pick these up as well.
Ingredients for Moroccan Chicken Recipe
Chicken thighs: Bone-in, skin-on pieces that provide rich flavor and tenderness.
Olive oil: Used for browning the chicken and adding a subtle richness to the dish.
Ground cumin: Adds a warm, earthy flavor typical of Moroccan cuisine.
Ground coriander: Provides a slight citrusy note that complements the other spices.
Ground turmeric: Gives the dish a vibrant color and a mild, peppery flavor.
Paprika: Adds a sweet and smoky depth to the spice mix.
Salt: Enhances the overall flavor of the dish.
Black pepper: Adds a hint of heat and balances the spices.
Chicken broth: Creates a savory base for the sauce.
Diced tomatoes: Adds acidity and sweetness to the broth.
Chickpeas: Provides a hearty texture and absorbs the flavors of the spices.
Freshly squeezed lemon juice: Adds brightness and a touch of acidity to balance the rich flavors.
Fresh cilantro: Adds a fresh, herbaceous note to the finished dish.
Technique Tip for This Recipe
When browning the chicken thighs, make sure the skillet is properly heated and the olive oil is shimmering before adding the meat. This ensures a crispy, golden skin and locks in the juices. Additionally, when adding the spices to the skillet, stir them constantly for about a minute to release their essential oils and enhance their flavors. This step is crucial for achieving the rich, aromatic base that defines Moroccan cuisine.
Suggested Side Dishes
Alternative Ingredients
bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: They cook faster and are easier to eat, though they may be slightly less flavorful.
olive oil - Substitute with vegetable oil: It has a neutral flavor and similar cooking properties.
ground cumin - Substitute with ground caraway seeds: They have a similar earthy flavor profile.
ground coriander - Substitute with ground fennel seeds: They offer a sweet, aromatic flavor that complements Moroccan dishes.
ground turmeric - Substitute with saffron: It provides a similar color and a unique, slightly sweet flavor.
paprika - Substitute with cayenne pepper: It adds heat and a similar depth of flavor, though it is spicier.
salt - Substitute with soy sauce: It adds saltiness and umami flavor.
black pepper - Substitute with white pepper: It has a similar heat but a slightly different flavor profile.
chicken broth - Substitute with vegetable broth: It provides a similar depth of flavor and is suitable for vegetarians.
canned diced tomatoes - Substitute with fresh tomatoes: They offer a fresher taste, though you may need to cook them down longer.
canned, drained and rinsed chickpeas - Substitute with cooked lentils: They provide a similar texture and protein content.
freshly squeezed lemon juice - Substitute with lime juice: It offers a similar acidity and brightness.
chopped fresh cilantro - Substitute with chopped fresh parsley: It provides a fresh, herbaceous flavor without the soapy taste some people experience with cilantro.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
- Allow the chicken to cool completely before storing. This helps prevent condensation, which can lead to soggy skin and spoilage.
- Transfer the Moroccan chicken to an airtight container. Ensure the container is large enough to hold the chicken thighs and the flavorful broth without overcrowding.
- Store in the refrigerator for up to 3-4 days. The spices and herbs will continue to meld, enhancing the dish's flavor over time.
- For longer storage, freeze the chicken in a freezer-safe container or heavy-duty freezer bags. Label with the date to keep track of freshness.
- When freezing, consider separating the chicken from the broth and vegetables. This can help maintain the texture of each component.
- To reheat, thaw the chicken in the refrigerator overnight. Reheat gently on the stovetop over medium heat until warmed through, adding a splash of chicken broth if needed to maintain moisture.
- Avoid microwaving as it can make the chicken rubbery and unevenly heated. Instead, use a covered skillet or oven at 350°F for about 20 minutes.
- Garnish with fresh cilantro and a squeeze of lemon juice just before serving to revive the vibrant flavors.
How to Reheat Leftovers
Stovetop Method:
- Place a skillet over medium heat and add a splash of chicken broth or water.
- Add the leftover Moroccan chicken to the skillet, ensuring the chicken thighs are skin side up.
- Cover the skillet with a lid and let it heat for about 10-15 minutes, stirring occasionally to prevent sticking.
- Check to ensure the chicken is heated through and the chickpeas and tomatoes are warmed.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the Moroccan chicken in an oven-safe dish, adding a bit of chicken broth to keep it moist.
- Cover the dish with aluminum foil to prevent the chicken from drying out.
- Bake for about 20-25 minutes, or until the chicken is thoroughly heated.
Microwave Method:
- Place the Moroccan chicken in a microwave-safe dish.
- Add a splash of chicken broth or water to keep the dish moist.
- Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
- Heat on medium power for 2-3 minutes, then stir and check the temperature.
- Continue heating in 1-minute intervals until the chicken is hot.
Slow Cooker Method:
- Transfer the Moroccan chicken to your slow cooker.
- Add a small amount of chicken broth to prevent drying.
- Set the slow cooker to low and heat for 1-2 hours, or until the chicken is warmed through.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place the Moroccan chicken in the air fryer basket, ensuring the pieces are not overcrowded.
- Heat for 5-7 minutes, checking halfway through to ensure even heating.
- If needed, add a small amount of chicken broth to keep the chicken moist.
Essential Tools for This Recipe
Large skillet: A wide, flat-bottomed pan used for browning the chicken and cooking the spices and other ingredients.
Tongs: Useful for turning the chicken thighs to ensure they brown evenly on both sides.
Measuring spoons: Essential for accurately measuring out the spices and olive oil.
Measuring cup: Used to measure the chicken broth, diced tomatoes, and chickpeas.
Wooden spoon: Ideal for stirring the spices and combining the ingredients in the skillet.
Lid: Necessary for covering the skillet while the chicken simmers to ensure it cooks through.
Cutting board: A surface for chopping the fresh cilantro.
Chef's knife: Used for chopping the fresh cilantro and any other prep work.
Juicer: Handy for squeezing fresh lemon juice.
Serving spoon: For serving the finished Moroccan chicken dish.
How to Save Time on This Recipe
Pre-measure spices: Measure out the cumin, coriander, turmeric, paprika, salt, and black pepper before you start cooking to save time.
Use pre-cooked chickpeas: Opt for canned chickpeas that are already cooked and just need to be drained and rinsed.
One-pot cooking: Use a large skillet to brown the chicken thighs and then cook the entire dish in the same skillet to minimize cleanup.
Prep ingredients in advance: Chop the cilantro and squeeze the lemon juice ahead of time so you can quickly add them at the end.
Moroccan Chicken Recipe
Ingredients
Main Ingredients
- 4 pieces Chicken Thighs bone-in, skin-on
- 1 tablespoon Olive Oil
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Turmeric
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 cup Chicken Broth
- 1 cup Diced Tomatoes canned
- 1 cup Chickpeas canned, drained and rinsed
- 1 tablespoon Lemon Juice freshly squeezed
- 0.25 cup Fresh Cilantro chopped
Instructions
- 1. In a large skillet, heat olive oil over medium heat.
- 2. Add chicken thighs, skin side down, and cook until browned, about 5 minutes per side. Remove and set aside.
- 3. In the same skillet, add cumin, coriander, turmeric, paprika, salt, and black pepper. Cook for 1 minute until fragrant.
- 4. Add chicken broth, diced tomatoes, and chickpeas. Stir to combine.
- 5. Return chicken to the skillet, skin side up. Bring to a simmer, cover, and cook for 30 minutes until chicken is cooked through.
- 6. Stir in lemon juice and fresh cilantro before serving.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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