Chef Jessica Monty
Moroccan Chicken
INGREDIENTS
- 3 Tsp olive oil
- 1 tsp Ros el hanout
- 1 tsp cinnamon
- 1 tsp sweet paprika
- 1 tsp ground ginger
- 1 medium yellow onion, sauté slice
- 4 garlic cloves, minced
- 1/4 cup cilantro, rough chop
- 1/2 preserved lemon, minced
- 2 heaping Tablespoons tomato paste
- 1/4 cup dried apricots, rough chop
- 1/2 cup pitted green olives, sliced
- 1 cup chicken broth
- 2 blood oranges, 1 sliced in 1/8 inch rounds, other reserved for juice
- 1/4 cup toasted almonds, rough chop
- 5 bone in, skin on, chicken thighs
- Salt and pepper to taste
DIRECTIONS
- Mix, Rod El Hanout, cinnamon, paprika, and ginger together in a bowl.
- Season both sides of chicken thighs with salt, pepper, and spice mixture. Reserve extra spice blend.
- Heat 8-10 inch cast iron, medium heat.
- Pan fry both sides of chicken, crisping skin, and until golden brown. Set aside.
- Sauté onions. Add a dash of salt to the onions onions and add garlic. Sauté for a few minutes and until translucent and has some color.
- Add tomato paste, the remainder of the spice blend, chicken broth, and whisk with a fork until combined.
- Return the chicken to the pan, skin side up. Squeeze juice of one orange on top. Add orange slices to the chicken and cook until chicken is cooked though to 165 degrees.
- Note: You can omit the preserved lemon if you can’t get your hands on some. You can also use any orange you like for this dish.
KNIIFE UTILIZED
The Oliva Elite Kullens Santoku 7" is ideal for heavier prep like slicing chicken, chopping vegetables, and mincing herbs, while the Oliva Elite Spear Point Paring Knife 3.5" excels at precision tasks such as peeling garlic, trimming meat, and preparing small garnishes—making them a perfect pair for crafting flavorful Moroccan chicken dishes.
MOROCCAN FOOD CULTURE
Moroccan chicken is known for its bold, aromatic flavors. Common spices include Cumin, turmeric, paprika, ginger and cinnamon. These spices are often blended into ras el hanout, a traditional Moroccan spice mix that can include up to 30 different ingredients.
Preserved Lemons and Olives Are Signature Additions
A classic Moroccan chicken dish often includes preserved lemons and green or purple olives, adding a bright, tangy, and salty depth of flavor. These ingredients are especially common in dishes like Chicken Tagine with Preserved Lemons and Olives.
Traditionally Cooked in a Tagine
The iconic tagine pot—a cone-shaped earthenware dish—helps slow-cook chicken until it's incredibly tender. The shape of the lid helps trap steam and return moisture to the dish, intensifying the flavor.
Variety Across Regions
Moroccan chicken recipes vary by region and household:
- In Fez, saffron and sweet notes like raisins or prunes may be used.
- In Marrakech, dishes tend to be richer and spicier.
- Coastal regions might include seafood versions of the tagine using similar spices.
Often Served with Couscous or Bread
Rather than rice, Moroccan chicken is typically served with couscous, North Africa’s staple grain, or khobz (traditional Moroccan bread), which is perfect for scooping up the sauce.
Culinary Blend of Cultures
Moroccan cuisine—including its chicken dishes—is a blend of Berber, Arab, Andalusian, and French influences. This multicultural heritage is reflected in the complexity and variety of Moroccan flavors.
