Description
A richly spiced Moroccan-style chicken dish featuring bone-in thighs braised with paprika, cumin, coriander, ginger, cinnamon, garlic, onions, carrots, olives, honey, and lemon for a fragrant, savory-sweet meal perfect for sharing.
Ingredients
1 teaspoon paprika
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon ground ginger
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
1 lemon (zested and juiced)
5 cloves garlic, minced
8 bone-in, skin-on chicken thighs (about 4 lb), trimmed of excess fat and skin
Salt and freshly ground black pepper
1 tablespoon olive oil
1 large yellow onion, halved and sliced ¼-inch thick
2 tablespoons all-purpose flour
1¾ cups chicken broth
2 tablespoons honey
2 large (or 3 medium) carrots, peeled, cut into ½-inch-thick coins
½ cup Greek cracked green olives, pitted and halved
2 tablespoons chopped fresh cilantro leaves
Instructions
- Combine paprika, cumin, cayenne, ginger, coriander, and cinnamon in a small bowl. Set aside.
- Zest the lemon, then mince one garlic clove with 1 teaspoon of the zest; set aside.
- Season chicken thighs with salt and pepper.
- Heat olive oil in a Dutch oven or braiser over medium-high until smoking. Brown chicken, skin-side down, for ~5 minutes; flip and brown other side for ~4 minutes. Transfer to a plate, remove skin, and discard. Leave 1 tablespoon of fat in the pan.
- Reduce heat to medium, add onion, and cook 5–7 minutes until browned at edges, adding a splash of water if needed.
- Add remaining minced garlic, then stir in the spice mixture and flour; cook for 30 seconds until fragrant.
- Stir in chicken broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping up browned bits.
- Return chicken to the pot, reduce heat to medium-low, cover, and simmer 10 minutes.
- Add carrots, cover, and cook another 10 minutes until chicken is cooked through and carrots are tender-crisp.
- Stir in olives, reserved garlic-lemon zest mixture, cilantro, and 1 tablespoon lemon juice. Adjust seasoning with salt, pepper, or extra lemon juice as desired. Serve over couscous.
Notes
- Preserved lemon can replace fresh lemon for more authentic flavor.
- Swap olives for dried fruits like apricots or figs, or combine both for sweet-savory depth.
- Add chickpeas for extra protein and texture.
- Can be served with rice, quinoa, bulgur, or cauliflower mash instead of couscous.
- Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 145mg
