Moroccan Chicken Recipe: A Flavorful Blend of History, Health, and Tradition

  Discover the magic of Moroccan cuisine with this delicious Moroccan Chicken Recipe! Steeped in history, Moroccan dishes are known for their use of aromatic spices like cumin, turmeric, and paprika, which date back to the days of the ancient spice trade. These vibrant flavors are masterfully paired with tender chicken and wholesome ingredients like preserved lemons, olives, and saffron, creating a dish that’s both flavorful and nourishing.

Not only is this recipe a feast for the senses, but it’s also packed with health benefits. Ingredients like turmeric offer anti-inflammatory properties, while olive oil and chicken provide heart-healthy fats and lean protein. Whether you’re looking to try something new or expand your global recipe repertoire, this Moroccan Chicken Recipe is a perfect blend of tradition, taste, and health.Great Instant Pot Chicken Thigh.

Moroccan Chicken Tagine Recipe

Ingredients:

2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon salt
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
1 tablespoon tomato paste
1 cup chicken broth
1 can (14-ounce) diced tomatoes
1 cinnamon stick
1 preserved lemon, chopped
1/2 cup green olives
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley

Instructions:

1-Mix the paprika, cumin, ginger, cinnamon, turmeric, cayenne, and salt in a small bowl. Rub the spice mixture all over the chicken thighs.
2-Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken and brown on both sides, about 5 minutes per side. Transfer to a plate.
3-Add the onion to the pot and cook until softened, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute.
4-Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes and cinnamon stick. Return the chicken to the pot.
5-Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
6-Add the preserved lemon, olives, cilantro, and parsley. Simmer uncovered for 10 more minutes or until the chicken is very tender.
7-Discard the cinnamon stick. Taste and season with additional salt if needed.
Serve the chicken with the sauce spooned over top. Garnish with extra cilantro and parsley if desired. Enjoy!