Moroccan Chicken
- Ready In:
- 2hrs
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 3 lbs cold chicken pieces, thighs and breasts
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon curry powder
- 2 teaspoons ground ginger
- 1 teaspoon cayenne pepper
- 6 garlic cloves, minced
- 1⁄2 cup chopped fresh parsley
- 2 lemons, juice and zest of
- 1⁄4 teaspoon red pepper flakes
- 4 tablespoons all-purpose flour
- 5 roma tomatoes, chopped
- 15 pitted olives, of your choice
- 15 pitted dried plums, chopped
- 2 lemons, cut into wedges
- 1⁄4 cup olive oil
- 1 cup chicken stock
- 8 lemon wedges, to serve with
directions
- Pre-heat the oven to 325.
- Combine the cumin, paprika, ginger, curry, cayenne, garlic, parley, lemon juice, zest and red pepper flakes.
- Remove the chicken pieces from the fridge, place in a large baking dish and combine with the above mixture.
- Let marinate for 20 minutes at room temperature.
- Important note: do not leave the cold chicken mix out at room temperature for more than 20 minutes or the lemon juice will start to mess up the chicken’s consistency.
- Add the flour to chicken mixture and toss well.
- Add the tomatoes, olives, lemon wedges, olive oil, dried fruit and broth to the dish.
- Give it a quick toss and spread out into a single layer.
- Bake uncovered for 1 hour and 30 minutes.
- Let sit at room temperature for 10 minutes before serving.
- I like to serve mine over couscous with lots of the sauce the dish makes.
- Enjoy!
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RECIPE SUBMITTED BY
Karens Krazy Kitchen
United States