Moroccan Chicken
This Moroccan chicken is tender chicken thighs cooked in an aromatic sauce with olives and lemon. An easy dinner that's full of unique flavors!
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 2 pounds bone in skin on chicken thighs
- salt and pepper to taste
- 1 thinly sliced onion
- 1 cup chicken broth
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- ½ cup green olives
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
- lemon wedges for garnish optional
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Heat 1 tablespoon olive oil in a large oven safe pan over medium high heat.
- Season 2 pounds bone in skin on chicken thighs on both sides with salt and pepper to taste and add the chicken in one layer to the pan. Cook for 5-6 minutes per side or until golden brown. Remove the chicken from the pan. Place on a plate and cover with foil to keep warm.
- Add 1 thinly sliced onion to the pan and cook for 5-6 minutes or until just softened. Add 1 cup chicken broth, 1 tablespoon paprika, 2 teaspoons ground cumin, ¾ teaspoon ground cinnamon, ½ teaspoon ground ginger and ¼ teaspoon ground turmeric to the pan. Stir to combine.
- Add the chicken back to the pan. Spoon the liquid over the chicken and place the pan uncovered into the oven. Bake for 25-30 minutes or until chicken is cooked throughout to 165 degrees Fahrenheit.
- Stir in ½ cup green olives and 1 tablespoon lemon juice. Sprinkle with 2 tablespoons chopped parsley and serve, add lemon wedges for garnish if desired.
Nutrition
Calories: 370kcal | Carbohydrates: 4g | Protein: 24g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 432mg | Potassium: 393mg | Fiber: 1g | Sugar: 1g | Vitamin A: 740IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1.9mg
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