DUTCH OVEN MOROCCAN CHICKEN
This quick and easy Moroccan chicken dish gets its unusual and delicious taste from the combination of spices and herbs used in the recipe and the slow cooking technique in the Dutch oven. The thigh meat is succulent, tender, and just full of flavor. I hope your family likes this as much as we do! Recipe can be doubled for a...
Provided by BonniE !
Categories Chicken
Time 1h
Number Of Ingredients 21
Steps:
- 1. RUB THE THIGHS Trim the thighs of any excess fat. Combine 2 teaspoons salt, 2 teaspoons paprika, 1 1/2 teaspoons cinnamon, 1/2 teaspoon black pepper, 1 teaspoon red pepper flakes, 1 teaspoon dried ginger, and 1 teaspoon dried garlic. Rub into both sides of the chicken. Use all of the rub. In a large dutch oven, fry the chicken pieces in 2 tablespoons olive oil, searing the meat over medium heat until nice and brown, then remove the pieces to a plate and set aside. Don't let the oil smoke!
- 2. PREPARE THE VEGETABLES Make sure there is at least two tablespoons oil in the dutch oven. Slice the onions into 1/4 inch wedges. Wash and blot the carrots with paper towels, and add the onions and carrots to the dutch oven. Fry over medium heat until the onions start to brown, then add the 4 tablespoons minced garlic and stir, and then add the 1/2 cup chicken broth, 1/4 cup lemon juice and 2 tablespoons honey. Stir. Slice the bell pepper but set it aside.
- 3. ADD THE FRIED THIGHS Add the chicken thighs, pushing them down into the carrots and onions. Add sliced red bell pepper. Stir, cover, and simmer over low heat until chicken and vegetables are very tender. About 24 minutes to cook boneless thighs, and 40 to 45 minutes to cook bone-in thighs. Garnish immediately with cilantro, parsley and chopped green onions and serve. Enjoy!
- 4. SERVING SUGGESTIONS Serve with basmati rice cooked with 1 cup of golden raisins, or cooked buttered egg noodles or mashed potatoes. This is also good served with rice pilaf.
- 5. COOK'S TIP: You can change this up and make it your own. Oven cooking: Bake at 350 to 375 for 30 to 40 minutes depending on your oven
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Ali Khoso
[email protected]I've been looking for a good Moroccan chicken recipe, and this one is perfect. The chicken is so tender and the sauce is so flavorful. I'll definitely be making this again.
Bregaz king
[email protected]This recipe is a great way to impress your friends. It's sure to be a hit at any dinner party.
Morenike Arike
[email protected]I love the use of spices in this recipe. The cumin, coriander, and paprika give the chicken a really unique and delicious flavor.
Ganesh Bohora
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The chicken is fall-off-the-bone tender and the sauce is rich and flavorful.
Junu Bhujel
[email protected]I'm not a huge fan of Moroccan food, but this recipe changed my mind. The chicken was so tender and the sauce was so flavorful. I'll definitely be making this again.
Davis Lewah
[email protected]This recipe is a great way to use up leftover chicken. I made it with some roasted chicken I had in the fridge and it turned out great.
Lofer Khan
[email protected]I love the vibrant colors of this dish. It's so inviting and makes me feel like I'm on vacation in Morocco.
Audrey Walker
[email protected]This is my new favorite chicken recipe. It's so flavorful and easy to make. I've already made it twice this month!
Brianna Hankins
[email protected]I made this dish for a dinner party and it was a huge success. Everyone raved about the chicken and the sauce.
José Ramirez
[email protected]This recipe is easy to follow and the results are delicious. I especially loved the addition of dried fruit and nuts to the sauce.
shahnaz arshad
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The combination of spices is perfect, and the chicken always comes out moist and tender.
tusar Maya
[email protected]This recipe was a hit with my family! The chicken was tender and juicy, and the sauce was flavorful and complex. I will definitely be making this again.