Chicken Morocco Recipe

Name: Chicken Morocco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chicken:; 2 chicken thighs, trimmed of extra skin; 1 tablespoon extra virgin olive oil; 1 teaspoon paprika; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/8 teaspoon cayenne pepper; 1 pinch salt; For the remaining ingredients:; 1-2 tablespoons extra virgin olive oil; 1/2 cup yellow onion, chopped small; 1 tablespoon fresh ginger, minced; 1 tablespoon garlic, sliced thin; 1/4 teaspoon red pepper flakes; 1 cinnamon stick; 1/4 cup dry white wine; 1 tablespoon tomato paste; 15 ounces can fire-roasted chopped tomatoes; 1/2 cup chicken broth; 15 ounces can, garbanzo beans(chick peas), drained; 1/2 cup kalamata olives from the deli, coarse chopped; 1 tablespoon honey; 1 small lemon, sliced thin, seeded and with ends discarded; A few dried bay leaves; 2 tablespoons capers or a few caper-berries, drained; A few sprigs of fresh Italian parsley

Servings: persons

For the chicken:
2 chicken thighs, trimmed of extra skin
1 tablespoon extra virgin olive oil
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 pinch salt
For the remaining ingredients:
1-2 tablespoons extra virgin olive oil
1/2 cup yellow onion, chopped small
1 tablespoon fresh ginger, minced
1 tablespoon garlic, sliced thin
1/4 teaspoon red pepper flakes
1 cinnamon stick
1/4 cup dry white wine
1 tablespoon tomato paste
15 ounces can fire-roasted chopped tomatoes
1/2 cup chicken broth
15 ounces can, garbanzo beans(chick peas), drained
1/2 cup kalamata olives from the deli, coarse chopped
1 tablespoon honey
1 small lemon, sliced thin, seeded and with ends discarded
A few dried bay leaves
2 tablespoons capers or a few caper-berries, drained
A few sprigs of fresh Italian parsley

1
["Combine the rub ingredients in a small dish; rub over cold chicken
2
and let stand for 20 - 30 minutes until room temperature.", "Add oil to 12"" skillet and saute chicken over low-medium heat until browned on both sides; about 10 - 15 minutes. Reserve chicken in 200*F oven with serving plates.", "Pour off all but about 1 T oil, add onion and saute for about 3 minutes.
3
Stir in the ginger, garlic, pepper flakes and cinnamon stick and cook until you can smell the cinnamon; about 1 -2 minutes.", "Add the wine and tomato paste to pan to deglaze.
4
Simmer until liquid has evaporated.", "Add the tomatoes, broth, chickpeas, olives, honey and bay leaf. Stir to combine.", "Arrange the reserved chicken and lemon slices on top and reduce heat to low simmer. Cook for about 30 minutes or until chicken internal temperature reaches 160 - 165*F.", "Spoon the chickpea and tomato sauce onto the plates. Add the chicken and lemon slices on top. Garnish with parsley sprigs and serve with salt and pepper at table."]

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: For the chicken:, 2 chicken thighs, trimmed of extra skin, 1 tablespoon extra virgin olive oil, 1 teaspoon paprika, and more.

Yes, Chicken Morocco falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Morocco

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