One-Pot Moroccan Style Chicken
There is something utterly comforting about meat stews simmered in a thick, flavorful sauce. This mouthwatering One-Pot Moroccan Style Chicken totally falls into that category. It’s full of aromatic spices that will warm you up and make you cozy in no time. It also has a bunch of sweet and savory ingredients that melt into a beautiful and intricate symphony of tastes and aromas. And the best part is that it’s really easy to make. It will take you about 40 to 50 minutes from start to finish. Although my version of this dish is not a hundred percent authentic, I recommend serving it in a very traditional way, topped with fresh cilantro over a pillow of fluffy couscous. What grows together goes together.
- For Spice Rub:
- 2 teaspoon salt
- 1 teaspoon sumac
- 1 teaspoon sweet paprika
- 1/2 teaspoon cayenne
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- For Chicken:
- 2 pounds bone-in skin-on chicken thighs, drumsticks, and wings
- 2 tablespoons olive oil
- 1 1/4 cups chicken stock
- 1 tablespoon tomato paste
- 1 large tomato, cubed
- 1 small yellow onion, cubed
- 1/3 cup pitted olives, any kind
- 1/4 cups dried apricots, roughly chopped
- 2 tablespoons raisins, any kind
- 1 small bunch cilantro, chopped and divided
- 1/2 small lemon, thinly sliced
- Mix all the ingredients for the rub in a small bowl. Season the chicken pieces with half of the spice rub, the rest reserve for the sauce. Let the chicken marinate for 30 minutes at room temperature or better 2 hours in the fridge.
- Heat the oil, in a deep heavy-bottomed skillet, or dutch oven, over medium-high heat. Brown the chicken pieces on both sides until golden and crispy, about 3 minutes per side. Fry the chicken in batches to make sure not to overcrowd the pan. When the last batch is ready, lower the heat to medium-low, and return all the chicken pieces to the pan.
- In a small bowl, whisk chicken stock, tomato paste, and the rest of the spice rub. Pour the mixture over the chicken. Add the cubed tomato, onion, olives, raisins, dried apricots, half of the chopped cilantro, and lemon slices.
- Simmer the dish for 25 minutes, until the chicken is tender and cooked through. Adjust the seasoning if needed. Top with the remaining cilantro before serving.